Long before we measured our health in biomarkers and supplements, life organized itself around water. Well, it still does. Migration patterns follow it, herds travel for it, birds cross continents looking for the right lakes and rivers. The smallest changes in water quality will quietly transform entire ecosystems.

You’re made up of roughly 60% water. For newborns it’s closer to 75%. Every nutrient travels through water. Every cellular process depends on water. It’s the single most consumed substance in life. Yet it’s the input we tend to question the least. For most of human history, we paid very close attention: where it came from, how it tasted, what it looked like, how it changed through the seasons. Today, water is largely treated as infrastructure, managed by systems most of us rarely think about.

Legacy System

Public drinking water in the U.S. is regulated under the Safe Drinking Water Act (SDWA), passed in 1974. While there have been incremental updates since, many of the most significant contaminant standards date back decades, including rules on disinfection byproducts (1998), radionuclides (2000), and arsenic (2001). In 2024, the Environmental Protection Agency (EPA) established the first national drinking water standards for PFAS, often called “forever chemicals.” The rule is currently facing legal and political challenges, and full compliance will be phased in through 2031.

As a result, much of today’s regulatory framework was built around legacy contaminants and has struggled to keep pace with newer classes of chemicals. EPA standards are not set purely based on health. The agency defines a health-based goal (MCLG), but the enforceable limit (MCL) is based on what is feasible, taking into account cost and available treatment technology. That distinction matters. The number reported in your water may not represent the ideal level for health, but rather what can be achieved across large systems.

Take arsenic as an example:

• EPA health goal (MCLG): 0

• EPA enforceable limit (MCL): 10 parts per billion

• EWG guideline: 0.004 parts per billion

There’s a huge gap between what’s ideal in terms of health, and what’s practical for existing infrastructure to achieve.

What About Bottled Water?

Bottled water typically falls into two broad categories: heavily treated and municipally sourced, or minimally treated and naturally sourced.

Heavily Treated and Municipally Sourced

The starting point is tap water, which is typically disinfected with chlorine or chloramines to kill harmful microbes. These disinfectants can react with natural organic matter to form disinfection byproducts such as trihalomethanes (THMs) and haloacetic acids (HAAs). Long-term exposure to elevated levels of these compounds has been associated with health risks, which is why they are regulated.

These byproducts are relatively small and soluble, and while treatment can reduce them, they’re not always completely removed and can continue to form as water moves through the distribution system.

The water is filtered and rebottled - often under language like “reverse osmosis” or “micro-filtered” - which may sound elevated, but the source is the same water that runs through city pipes. While these processes can significantly reduce many contaminants, they don’t necessarily eliminate everything, and the original source still influences the final composition. Modern filtration is effective, but not absolute.

Minimally Treated and Naturally Sourced

Whether it’s spring, artesian, mineral - naturally sourced waters cannot be purified if they want to retain their labeling name. These naturally-sourced waters are marketed as untouched, which is true, but “natural” doesn’t always mean pure. These sources all pull from groundwater, and groundwater pulls from everything around it, which, in our globally connected water system, can also contain agricultural runoff and other pervasive pollutants.

Minimal treatment preserves the “natural” mineral profiles, but the result is water that sounds wholesome yet can legally contain trace contaminants that often fail modern health-based benchmarks. So while the labels read “pure” or “natural,” what’s in the bottle is often ordinary, or worse.

It’s not just about source or filtration, both are critical. And neither works in isolation.

Then There’s the Container

Glass, once the standard, has nearly disappeared from mainstream bottling because it’s slower and more expensive to produce. A glass bottling line runs about 400 bottles per minute. A PET plastic line can fill 2,000 per minute, and a can line can hit 2,500 or more.

Most bottled water now lives in some form of plastic: bottles, plastic-lined aluminum, or plastic-lined cartons. And yes, aluminum cans are plastic lined, because while aluminum doesn’t rust like iron, it still corrodes when it meets liquid. So without that thin plastic barrier, your can would start to dissolve into your water. And the cap matters, too. A recent study found that some glass-bottled beverages contained even more microplastics than those packaged in plastic. That may sound counterintuitive, glass itself is inert and doesn’t shed plastic, but the explanation lies elsewhere. Researchers traced the contamination not to the bottle or the inner liner, but to the external decorative finishes on caps. These finishes are often made from epoxy - or polymer-based coatings - fancy words for plastic - used for color and branding. During manufacturing, transport, or handling, these painted and printed layers can chip, introducing microscopic plastic particles into the bottle.

The Supply Chain Constraints

Unlike fresh food, bottled water doesn’t require refrigeration or fast turnover. It’s designed to sit: on pallets, in hot trucks, in un-air-conditioned warehouses, under fluorescent light. Sometimes for months, sometimes for years.

And what degrades plastic? Heat exposure, light exposure, and time.

A 2024 Columbia University study found an average of 240,000 plastic particles per liter of bottled water, a level far higher than anyone could previously measure.

So what you often end up with is a perfect trifecta: questionable source, plastic vessel, and a long, warm supply chain. The longer and hotter the storage, the greater the exposure. The problem isn’t bottled water itself, it’s the way the category was built. For decades, the industry optimized for shelf life, speed, and profit. Glass gave way to plastic, and transparency gave way to marketing. But now that we know better, we can do better.

The Way Forward

I went down this structural rabbit hole during IVF and then into pregnancy, when I was trying to avoid endocrine disruptors and plastics, and narrowed in on the food I eat and the water I drink. And now, with a two (!) year old, I’m wholly committed to doing something about it, because while I may be 90% plastic at this point, my daughter is not. And that’s how Loonen was born.

At , we start with a natural mountain spring, but we treat it as a starting point, not a proof of purity. Springs are living systems. Variability is real. Ignoring it introduces risk.

From the source, Loonen water travels in stainless steel tankers through stainless steel piping. Not for aesthetics, but because stainless steel is chemically stable. It doesn’t leach. It doesn’t shed microplastics. It doesn’t react.

We filter for contaminants using physical membrane filtration, not chemical disinfection. No chlorine, no oxidants, no disinfection byproducts. Physical filtration works as a mechanical barrier, removing what doesn’t belong without introducing new chemistry.

After filtration, we rebalance with calcium, magnesium, potassium, and Celtic sea salt. There is no perfect spring profile in nature. Mineral balancing allows us to create consistency and intention. It affects mouthfeel, taste, and the way water actually interacts with the body. After that, we bottle exclusively in glass. Glass is inert. It doesn’t shed microplastics. It doesn’t interact with water under normal storage conditions. We seal each bottle with an unpainted, uncoated aluminum cap, eliminating the potential for microplastic shedding from decorative finishes. Inside, a PFAS-free, BPA-free liner ensures a clean, food-grade seal. Before sealing, every cap is rinsed twice in a closed-system cap wash, so nothing unwanted comes into contact with your water.

The kicker is that we test on a finished goods basis: for PFAS, microplastics, bisphenols, phthalates, radiologicals, disinfection byproducts, pesticides, herbicides, volatile organics, and a host of other contaminants. Then we publish the results. Because we all deserve to know what’s in our water.

What It All Comes Down To

Water quality is cumulative. Every layer matters: source, transport, filtration, mineralization, packaging, testing. Remove rigor from any one layer and the system weakens.

Hydration isn’t a trend category. It’s foundational. When something is consumed every day, subtle differences compound over time. Water is the most frequent input into the body. We drink it every day, for our entire life. If there’s anywhere systems thinking belongs, it’s here.

The most optimized thing you can do for your health is take the foundation seriously. Everything else builds on top of it. For skin health, mood, digestion, focus, hormones, energy, sleep: start with the water. And demand the best.

A Sip Above

Making sense of work, motherhood, and what’s actually in our water.

By Loonen

Clara Sieg is the co-founder of Loonen, a company rethinking the most foundational thing we consume: water. Loonen is glass-bottled and built around transparency, with third-party testing and published results. She writes about work, motherhood, and what’s actually in our water at . Read more at loonen.substack.com.

This piece was first published in Issue 41 of the WARKITCHEN, explore the rest of the issue here. Enjoy the experience 🥂

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Ladies and gents, we’re so back! No print issue this spring, but the next best thing is a curated digital featuring some of our favorite people.

Inside: Challenging sleep training, exploring the ancient city of Alexandria, raising children under five, the importance of blessing your food, water quality, building your home apothecary, coffee rituals, vanilla ice cream and so much more… There’s an entire world for you to explore!

Issue 41 is proudly powered by our friends who are taking down Big Toothpaste, The VanMan Company.

Explore natural health and wellness products like their all-natural tooth powder, tallow balm, lip balm and other chemical & additive free health products at vanman.shop.

If you’re in San Diego, visit VanMan’s Kitchen for grassfed burgers, tallow fries and a 2pm affogato to lift your spirits! Explore their menu at vanmanskitchen.com.

Issue 41 is best enjoyed in a double-page spread layout:

Click here to access the full PDF

Note: Individual articles will be published on our editorial page in the coming days. If this is your first time here (welcome!!), subscribe to receive them in your inbox:

If you’re not quite sure what to expect, scroll for a taste of what’s inside. Tapping on any one of the images grants you access to the full digital issue.

Raising Dangerous Human Beings

“Nature is the most health-giving and educational place where a child may spend his early years, not indoors in a classroom looking at a picture of a flower.”
—

Challenging Sleep Training

“Sleep training asks babies to sit alone with their distress in the dark - not because their need for comfort is unreasonable, but because it’s been labeled inconvenient.”
— Madison Tylak

Water is the Base of Everything

“Long before we measured our health in biomarkers and supplements, life organized itself around water. It still does. Migration patterns follow it, herds travel for it, birds cross continents looking for the right lakes and rivers. The smallest changes in water quality will quietly transform entire ecosystems.”
—

The Rituals of Blessing Your Food

“In that pause, you might notice details you would otherwise miss: the way steam curls upward, the colors of roasted vegetables, the way your own hunger sharpens your senses. Waiting, even briefly, makes the meal feel more alive.”
—

Endotoxin

“Coffee does more for the gut than it gets credit for. It strengthens the intestinal barrier and lowers circulating endotoxin, and the polyphenols and diterpenes are doing the work, not the caffeine.” — William Nunn

Alexandria: Exploring Egypt’s Greco-Roman Capital, Alexander the Great’s Crown Jewel

“No single fire destroyed the Great Library like we mythologize - the center of learning collapsed through defunding and neglect. Burning books make for a compelling image, but precious information is lost far more often when a culture simply turns away from it.”
—

Leisure: In Solitude

“The Arriere-Boutique should be used as a space to refresh and unwind, to explore and reveal, but it should not culminate in the neglect of life’s exterior, which is equally as important to finding the wholeness we yearn for.”
— D A Brett

The Art of the Apothecary

“Centuries before our modern devices, there were kitchens lined with drying bundles of thyme and yarrow. Rosemary crushed by nonna’s bare fingers. Jars of olive oil infused with basil and raw sunlight. Elders who knew which root to dig after the first frost, which flower to steep for a restless mind, which bitter leaf to chew in early spring to wake the liver from winter’s sleep.”
—

Foraging for a Dutch Spring

“On my days off, or even just cycling to work, I find myself constantly observing what is emerging, new shoots, blossoms, and the first tender leaves of the season.”
—

The Mold Question

“The coffee you drink is roasted, and then brewed with hot water. That combination makes ‘active mold’ an unlikely concern in the final beverage. The bigger issue by far is cup quality and whether a coffee was handled well enough upstream to avoid the kind of storage or drying process damage that creates stale, musty flavors.”
— Andrew Sinclair

Community Eats

As always, every issue is made complete with your works of Art. Thank you for all your submissions. Spot yourself :)

Click here to access the full PDF

Explore Issue 41 in full

Our issues wouldn't be possible without our contributors. Show them love.

Enjoy the experience,
Rocky

❋ All our digital issues are free to peruse. Explore the full archive here.

❋ Read WARKITCHEN in print! Winter 25/26 is currently still in stock (at this point in writing). You can get a copy here.

❋ Got an article or recipe in mind? We’d love to hear more! Please send your pitch to rocky@warkitchen.net.

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Some foods just go together. The way soft butter spreads on toasted sourdough for the perfect bite. How espresso poured over a scoop of ice cream turns into an affogato with enough power to turn the worst days around.

But there are some pairings that most people would never dare admit. The kind that sound wrong on paper. ALMOST offensive. And yet, they just work. I can’t explain it. They just do.

Chocolate and orange look like they come from two different worlds, yet a pain suisse tastes magical. A drizzle of olive oil is the last thing you’d pour over mango yet it works. A tiny bit of blue cheese with honey. Yogurt and fries. And dare I say, dipping a medium rare steak in melted dark chocolate. These are some weird pairings that actually go so hard.

Orange and Chocolate
You’re a real hater if you find this weird. Orange-infused chocolate is heaven on Earth. This is why the pain suisse will always reign supreme. S tier pastry.

Espresso and Orange Juice
Standard café order (if you know you know).

Matcha and Ice Cream
Don’t like espresso in your affogato? Try matcha and you might just never go back. The matcha affogato is extremely underrated.

Steak and Melted Chocolate
Before you leave a hate comment, hear me out. This is not something you have everyday. BUT when you’re craving some medium rare steak and good dark chocolate, why not have them together? Think about it…

Mango and Olive Oil
Just the lightest drizzle of fruity extra virgin olive oil elevates the mango beautifully.

Ice Cream and Olive Oil
Sounds unhinged until you actually try it! Drizzle some extra virgin olive oil over a scoop of vanilla bean ice cream. Add the tiniest pinch of flaky sea salt if you’re feeling it!

Watermelon and Feta
Just a few crumbs of feta (thyme optional) just complements a juicy slice of watermelon so well. Salty and sweet. Elite hydration.

Blue and Honey
A good blue cheese with raw honey is a must for the charcuterie.

Yogurt and Duck Fat Fries
Fries and ice cream is just a bit too much. It’s too “thick”. Fries with yogurt? A divine experience.

What else would you add?

Thinking about warm baths

Maybe all you need this weekend is a warm magnesium bath

Butter and sourdough

You need to be romanticizing life. Allow yourself the luxury of completely disconnecting. Savor a perfectly toasted slice of sourdough with soft, raw butter. It's the greatest vehicle for one of the most nutrient dense spreads in the world 🤍

Real hydration

As the days get warmer, don't forget that sometimes the best way to stay hydrated is to eat more beautiful food. Enjoy a juicy mango. Snack on berries. Eat more pineapple. This way, you're nourishing yourself with all the electrolytes and natural sugars that you're not getting when you just drink gallon after gallon of purified water.

❋ Master The Art of Eating Your Peptides: A dietary frontier for superior health, beauty, and vitality by

“Science has been (for decades now), exploring the customization of peptides by creating unique amino acid sequences, utilizing different delivery systems, and exploring various mechanisms of action.

It’s changing the medical landscape as we speak.

But what about the bioactive peptides present within the foods widely available to us, and have been available to us for centuries?

This is something that is rarely talked about or explored because there is little financial incentive to do so.

Could the peptides within the foods we eat influence regenerative capabilities, healing capabilities, and epigenetics similarly to the peptides being engineered in labs?” —

❋ Passionfruit Tart with Raspberry Meringue

“If you’re looking to up your lemon meringue pie game, this tart is for you. A creamy passionfruit filling, nestled in a buttery, crumbly crust, topped with a cloud of raspberry meringue that adds a delightful pop of color and sweetness.”

❋ Milk-Based Buttercreams by

“What I really love about ermine is the potential to infuse the milk with various flavours - herbs, teas and spices all work wonderfully. The finished result is remarkably similar to mousseline so it’s a good option if you want that texture and flavour without messing around with egg yolks. I wouldn’t use this buttercream if you plan on using a lot of add-ins like purees, caramels or pralines, it already contains a lot of liquid meaning that it can collapse or split easily when adding extra ingredients, Swiss and Italian are best for that.

Because this buttercream doesn’t require any eggs, it’s also an excellent option when it comes to plant-based buttercreams. I made one of my tests using oat milk and plant-based “butter” block and the texture was great. However, as is often the case with plant-based “butter”, the flavour was somewhat lacking. If you’re planning on making a plant-based ermine buttercream, I would highly recommend infusing the milk with some strong flavours, it really benefits from some punchy flavours to distract from the slightly off-putting margarine aftertaste.” —

❋ Roasted Carrot Ice Cream With Hazelnut Sesame-Seed Crumble

“Roasted carrots lend their sweetness and a lovely color to this ice cream, which is graced with a terrific crumble.

We found in testing that honey used to coat the roasting carrots tended to burn in spots and create a charred taste that does not translate well to the ice cream base, so you may want to watch them closely in the oven and avoid that scorching.

You’ll need an instant-read thermometer and an ice cream maker.

The ice cream base needs to be refrigerated overnight. The churned ice cream needs to firm up in the freezer for at least 3 hours, and will keep for 1 to 2 months in the freezer. The crumble will keep for up to 2 weeks in a sealed container.”

❋ The Ultimate Guide for Hard Gainers - Appetite, Digestion, Training Design and Lean Mass Gain by

“Weight gain depends on how much energy enters and how much leaves. Intake and expenditure have to be considered together. Looking at one without the other leads to wrong conclusions.

Low intake is not always obvious. Some people simply do not feel hungry enough to reach the required calories. Others feel hungry but stop eating early because meals become uncomfortable. In both cases, total intake stays below what is needed.

Early fullness is a separate issue. Hunger can be present, but meals end too quickly. This reduces calories per meal and forces a higher meal frequency that is not always achievable. Over a full day, intake remains low without being noticed.” —

❋ Roadtripping through america’s “coffee paradise” by

“Juxtaposing these actually very different areas illuminated some cultural blind spots. For instance, at home I think nothing of starting a road trip with a 24 oz. iced latte picked up at a coffee shack (we’ll talk about these in a sec). European me, sophisticated and elegant, would never dream of doing this.

The drink dwarfed Cecelia’s 6 oz. cappuccino. I learned that day how small to-go cups can be, and she learned how big they can be.

She watched me place the drink in its jumbo cupholder, laughing. “It’s… Uh… for the journey.” I reassured her with an undeserved, cowboy-like sincerity. It’s for the road ahead.

But this triggered a kind of self-reflection that permeated the rest of our trip. Why did I need so much liquid in one sitting? We weren’t in a coffee desert.

The opposite, actually: America’s ‘coffee paradise.’” —

More links:

❋ Coconut Affogato

❋ Rome was so obsessed with pearls, they had to make them illegal

❋ Coffee at the Automat

❋ How an olive symbolizes the value of a culture

❋ Seafood Tastes Better With Olive Oil

❋ Watercolor Goose

❋ Coffee shop hospitality

❋ Best foods to support your pregnancy

Enjoy your weekend!
— Rocky

Share

❋ All our digital issues are free to peruse. Explore our latest:

❋ Winter 25/26 Coffee Table Book (Print)

❋ Explore the full WARKITCHEN archive here.

❋ Got an article or recipe in mind? We’d love to hear more! Please send your pitch to rocky@warkitchen.net.

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It’s gelato season. Real gelato is absolutely a health food. Think about it. Milk, egg yolks, sugar, real fruit. Your great-grandmother would recognize every ingredient. Compare that to the 17 ingredient monstrosity most supermarkets sell. That’s not gelato!

Real Flavors
Strawberry gelato should use strawberries. Pistachio should use pistachios. This sounds obvious but “natural flavors” are an epidemic in 2026. Look for gelaterias that name their sources. Bronte pistachios from Sicily. Amalfi lemons. Piedmont hazelnuts. We must go back.

Enjoy Slightly Melted
This might be slightly controversial but gelato, or ice cream is always best enjoyed slightly melted. Nobody wants something ridiculously frozen. We want to enjoy gelato that’s just started to melt. When it’s slowly dripping down the waffle cone - those are the gelatos you’ll think about one spring afternoon...

Waffle Cone
Cup or cone? The answer is almost always cone - especially if you’re enjoying your gelato sun-kissed. Look for beautiful waffle cones made the right way. Nothing goes as well with a scoop of vanilla bean ice cream than a perfectly constructed waffle cone.

Full Fat Milk
Gelato lives or dies by the quality of the milk. Full fat, ideally from cows that ate grass and saw the sun. Skim milk gelato is a crime. Remember, fat is flavor.

Real Sugar
Cane sugar, honey, maybe even maple syrup. Real gelato uses real sugar. High fructose corn syrup is an abomination. The good stuff is sweet but never too sweet. Just enough for the full fat milk and real fruit to be the stars.

Egg Yolks
The custard base is what separates a real gelato from a sad one. Egg yolks give you that rich flavor that “vegan gelatos & ice creams” just cannot compete with. Don’t trust gelatos without yolk.

Gelato vs Ice Cream
What’s the difference? Well, gelato is denser, warmer, and lower in fat than ice cream. Less air churned in, served around -12ºC (10ºF) instead of -15ºC (5ºF). This is why gelato often has a more intense flavor and silkier texture. Both have their place! But gelato is the more elegant cousin.

Underrated Natural Flavors
In this house, we’re against Frankenstein flavors. No double fudge cookie dough syrup whip. Those are forever D tier. Opt for classic flavors. The best ones are simple. Let Mother Nature do the work.

What’s your favorite ice cream / gelato flavor?

Summer nourishment

Summer soon 😇

The analog revolution

THANK YOU SO MUCH for being part of the analog revolution!! This winter edition has been so well received and I just want to take a moment to thank each one of you who made it happen. All our contributors, readers, sponsors and all of you who continue to share our stuff over the years. It means so much. So much more than you know.

We're never gonna stop creating beautiful things 😇🥂

Also - to those of you who are new here - we do things a little differently to most publishers. Our print editions are sold on a drop style basis. There's no subscription. We make something, hope we order enough and release it. We mightttt do reprints down the line if enough of you want it but no promises.

Currently, only Winter 25/26 is in stock. BUT we're working on the much awaited FERTILITY themed issue for summer! This one has been in the making for so long and we really want to get it right. Appreciate your patience and we're so stoked for what's coming around the corner. God bless 🤍

Real luxury

Real luxury is in appreciating the finer things in life. What else would you add? 🤍

Pain au chocolat or pain suisse?

Pain au chocolat is a work of art. Pain suisse might just be the most underrated pastry in the world. If you could only have one, what would you pick?

Spring bingo

It’s time to play spring bingo! What are you looking forward to?

❋ Shortbread Plum Tart With Honey and Cinnamon

“Based on a classic gâteau Breton, this buttery tart is filled with a fresh plum compote flavored with honey, rosemary and cinnamon instead of the usual puréed prunes. You can make the compote and dough a few days ahead, but this tart is best served within 24 hours of baking. After that, the center starts to turn mushy from the moisture released by the fruit. Serve it on its own, or with a dollop of whipped cream.”

❋ How to Make the Perfect Matcha by

“After years of trial and error, this is my guide to making my perfect matcha. Silky, velvety, light, frothy, micro-foamy, smooth & perfectly sippable matcha.

I try my best to represent & uphold traditional Japanese matcha preparation, and prioritize some of the key pillars in Japanese culture as I prepare my matcha: gratitude, presence, mindfulness, seasonal awareness and a deep respect for nature.” —

❋ Ninja Creami açai bowl recipe

“I was at the supermarket recently when I stumbled upon frozen açai blocks. It has been forever since I last had açai, owing mainly to an ageing and inexpensive blender/food processor that won’t allow me to achieve a thick açai consistency with ease. Naturally, my mind went straight to making a Ninja Creami Açai bowl, so here we are!

This delicious Ninja Creami açai recipe is, of course, gluten free and vegan. As of late May 2025, there is no entry on Monash as to whether açai blocks are low FODMAP – only that açai powder is in 20g serves (FODMAP Everyday says it is FODMAP free). Either way, this makes for a delicious and easy breakfast if you know you tolerate açai well.

Frozen blocks of açai are blended with frozen blueberries, banana and a small amount of peanut butter. Water brings everything together into a smooth and creamy mixture that goes straight into the 470ml Ninja Creami tub. That’s it! All you need to do to start the day with a delicious thick and creamy açai bowl.”

❋ The First True Days of Spring by

“Three Actions to Live a More Rooted Life

1. Go to the water’s edge
Find the nearest pond, lake, stream, or ditch and stand there for a while. Bring nothing with you. Watch what moves. Fish, birds, insects, the surface itself shifting in the wind. If you have a child with you, let them lead. Pick up a stick. Cast it. Pretend. Stay longer than you meant to. Let the place set the pace.

2. Step outside without preparation
When the light comes through the window, go out as you are. No perfect boots, no full plan. Follow the pull the children feel. Walk the yard. Cross the field. Stand at the woodline. Let the season meet you before you try to meet it halfway. These first true days do not wait for readiness, do they?

3. Mark the return of life
Choose three signs of spring you have seen this week and name them. The peepers in the low ground. The first birds in the hedgerow. Tracks in the mud. A loss, a chase, a new sound at dusk. Hold them in your mind. This is how you learn your place again, by noticing what has returned and what has changed.” —

❋ Iced Coffee Crème Brûlée Pie

“Is there ice in this pie? No. Is there a delicious and unbelievably smooth espresso & cream custard, milky dulce de leche, a spiced cookie crust, and a crackly caramelized brûlée’d top to boot? Yes, absolutely it has all of those things. The flavor of this pie recalls the best iced latte you’ve ever had and tastes way more sophisticated than the ingredient list would suggest”

❋ Lemon Curd Pistachio Cake by

“The pistachios bring this warm, nutty depth to the cake that you wouldn’t expect to work so perfectly with lemon — but it does. And the lemon curd? Instead of just spreading it on top, it’s piped right into the cake, so every single bite has that bright, tart citrus woven all the way through.

To finish things off, the whole cake gets topped with the smoothest cream cheese frosting — tangy, creamy, and just sweet enough to tie everything together. A sprinkle of chopped pistachios on top adds a little extra texture and makes it look as good as it tastes.

This is the kind of cake that feels special without being fussy. Perfect for spring gatherings, a birthday, or honestly — just any day you feel like baking something beautiful.” —

More links:

❋ How to Maintain Wood Cutting Boards

❋ Children’s Cartoons Tier List

❋ Smoked Radishes Salad Recipe

❋ Top 7 Luxury Ranges

❋ Fonts Similar to Apple

❋ Cameron’s Finds of the Week

❋ Home Kitchen Organization Maxxing

Have a gorgeous weekend! New digital issue dropping soon :)
— Rocky

Share

❋ All our digital issues are free to peruse. Explore our latest:

❋ Winter 25/26 Coffee Table Book (Print)

❋ Explore the full WARKITCHEN archive here.

❋ Got an article or recipe in mind? We’d love to hear more! Please send your pitch to rocky@warkitchen.net.

It’s a weekend of deep leisure. April is a great time of year to shift gears. Work hard. Pour your soul into the everything you’re doing. And then, completely disconnect. Go for a game of tennis. Swim. Hike. Your mind needs periods of complete leisure for you to perform at your best. For your light to be bright, you have to switch it off every now and then. Have a glorious SUNDAY!

Natural dyes for Easter eggs

Before artificial dyes, Easter eggs were colored with what we had around us. Nettle for a mossy green. Coffee for various shades of brown. Onion skins. Chamomile. Pomegranate juice. If you're making Easter eggs this weekend, Red 40 & Yellow 5 are easy options but consider using natural dyes!

Artificial dyes are made from petroleum. And egg shells are porous. So this means these artificial dyes seep through the shell and into the egg white underneath. If you've ever peeled an Easter egg and noticed the white has turned pink or blue you've seen this firsthand.

Artificial dyes have been linked with behavioral effects in children including mood swings, hyperactivity, and ADHD. Our children deserve better.

Vitamin B12

The best B12 supplement will always be whole foods 🤍

Your cravings are a cry for nourishment

Sometimes, your cravings are a sign you need NOURISHMENT. If you're alway craving chocolate, you might need more magnesium. If you're always craving salty foods, you might need more sodium.

Or.... if you're craving for a beautiful affogato all of a sudden - it's a sign you NEED some whimsy in your life. Turn slack notifications off. Go for a walk. Let the sun kiss your face. Enjoy an affogato until you're tastefully buzzed.

What are you craving for this week? 🤭

❋ Strawberry Sourdough Donuts

“These homemade strawberry sourdough donuts are soft, fluffy, and bursting with fresh strawberry flavor. Made with simple ingredients like all-purpose flour, sourdough starter, and fresh strawberries, they’re naturally fermented for added depth of flavor and nutrition. Each light and airy donut is finished with a sweet and tangy strawberry glaze, making them the perfect treat for breakfast, dessert, or any time you’re craving something special.”

❋ How Language Shapes Your Thinking by

“Everyone knows that language shapes your thinking. French, German, and English speakers all have fundamentally different views of reality, because their respective languages shape their minds in unique ways.

It’s an idea that makes for a compelling theory — but it’s almost entirely wrong.

That said, different languages do have unique ways of expressing ideas, and some of them can be quite eye-opening. Do they allow you to perceive reality on a far deeper level than your monolingual friends? Not really. Do they make for insightful glimpses into how other people and cultures express themselves? Sure!

Today, we look at some of the more curious elements of other languages, and how they might shed light on your own…” —

❋ Brown Butter Caramelized Banana Bread

“I give you my best ever brown butter caramelized banana bread, which is without a doubt the banana bread of all banana breads. It is incredibly moist and tender, over the top flavorful, and basically just melts in your mouth.

I am so excited to bring you this brown butter caramelized banana bread! I shared a few behind the scenes of testing it over on Instagram the other day and received an outpouring of messages asking for the recipe. Well, it’s here! So let’s get right to it.”

❋ What the ladies are wearing this spring by

“Dark brown loafers are year-round for me, so I’ll be kicking about in those as per usual. After a long time searching, I’ve landed on some simple, lighter casual footwear options in the form of New Balance Mt10T and Tabi footwear.

I walk everywhere, but don’t always want to be wearing 574s and heavy sneakers, so these feel like a sporty ballerina compromise.

And they add some subtle interest to an otherwise plain outfit. And throw in a pair of Vans or spring courts and the occasional camp moc for fun.” —

❋ Pistachio Gelato

“One of the most requested recipes has been a pistachio gelato! This has a great pistachio flavour with a natural colour and smooth texture.

Pistachio paste is an expensive ingredient, so you can make it yourself, but you’ll need a high-powered food processor and some really good quality bright green pistachios, like Sicilian ones!

A high end gelato/ice cream machine is really important here too, as the built-in chiller will maintain a constant cold temperature to ensure small ice crystal formation while the mixture churns. I use the Musso Lussino 4080.”

❋ What German Porcelain Marks can Tell You

“While the discovery of large deposits of kaolin in the region led to the production of German porcelain for the wider population in the 1800s, the earlier pieces still hold value and even rare pieces by more recent producers such as Hummel figurines produced by Goebel can command thousands of dollars.

In more recent history the addition of the ‘Made in Germany’ porcelain mark helps us with the identification of work produced by these German porcelain markers. Introduced by the British government in 1887 to reduce imports into the country, it in fact added value to much of the German work as it became known as a mark for quality porcelain. This rich history behind the wealth of antique German porcelain has carried through to the present day and adds depth to the value of these distinguished pieces.”

More links:

❋ Leopard Tiramisu Idea

❋ The Basil Trick

❋ Cast Iron Waffle Maker

❋ Spring Visuals

❋ Burger Bowl Recipe

Enjoy your Sunday! New digital issue dropping soon :)
— Rocky

Share

❋ All our digital issues are free to peruse. Explore our latest:

❋ Winter 25/26 Coffee Table Book (Print)

❋ Explore the full WARKITCHEN archive here.

❋ Got an article or recipe in mind? We’d love to hear more! Please send your pitch to rocky@warkitchen.net.

You’re stepping into a beautiful Spring and with that comes a glorious season of fresh fruit! Some say April is the best fruit month of the year since we have the remnants of winter and summer berries right around the corner.

We organized this month’s fruits by where they are in their season: Late (grab them now), Peak (they taste their BEST), and Early (just arriving). For each one, here are some tips on how you can choose the best tasting fruit and ways you can enjoy them.

Late Season (Get Them Now)

Blood Oranges

How to choose? Look for firm oranges that feel heavy for their size. A slight blush / red tint on the outside is fine and not an issue at all (some people think that means it’s gone bad but they’re wrong).

How to use? These are my favorite oranges! They’re sweeter, with a richer flavor and gosh do they just look so gorgeous. This is your sign to get a bunch of blood oranges this Sunday and make beautiful citrus juice. They also make for a great pick me up snack.

Meyer Lemon

How to choose? Look for smooth skin with a deep golden, almost egg-yolk color. They should feel heavy and smell incredible.

How to use? Squeeze into a glass of sparkling water, alfresco. Grate the zest over roasted vegetables or grilled fish.

Grapefruit

How to choose? Heavy for its size. Always. Smooth skin, no major blemishes.

How to use? The best way to enjoy grapefruit is raw. Maybe with a tiny pinch of sea salt or some extra virgin olive oil if you’re feeling it!

Rhubarb

How to choose? Yes, rhubarb is treated as a fruit! Technically a vegetable but it’s often used in pies and compotes so we thought we’d give it an honorary mention! Look for firm, crisp stalks with a deep red or pink color. The deeper the color, the sweeter it will be. Avoid stalks that are limp or have started to brown.

How to use? Rhubarb goes so well with strawberries! Use the opportunity to make compote, perhaps for your Basque Cheesecake or even homemade jam you can use with sourdough.

Peak Season (Tastes the Best)

Strawberry

How to choose? The best strawberries are a deep, uniform red all throughout. There shouldn’t be any “white shoulders” and they should give off a subtle, sweet fragrance.

How to use? Raw, obviously. They don’t need anything else! Eat them fresh and you can never have just one. They’re also one of the best things to elevate a snack or dessert - throw them in an acai bowl, yogurt or even freeze and have them in your smoothies!

Pineapple

How to choose? The best pineapples feel heavy and are more golden-yellow than they are green! Their leaves should pull out with a gentle tug.

How to use? Eat fresh. You can also grill them and serve with ice cream. Perhaps alongside your Sunday affogato!

Hass Avocado

How to choose? For eating immediately, look for dark green to almost black skin. Those are the most ripe! It should never feel too mushy in your hands. For eating later in the week, buy firmer, greener ones and let them ripen on your counter.

How to use? IMO avocados are kinda overrated but sometimes they can star in a great breakfast! Lately I’ve been enjoying them as the “bed” for a slice of perfectly toasted sourdough, scrambled eggs and a few slices of sirloin steak on top. It’s one of those breakfasts that take a bit of effort to make but it’s worth each bite!

Passion Fruit

How to choose? This is the rare case where the ugly ones are better lmao. Look for passion fruit that’s slightly wrinkled! If it’s 100% smooth it means they’re not ripe yet. Should also feel heavy for its size.

How to use? Slice in half and scoop all that goodness straight into your mouth. I absolutely loveeee passion fruit with yogurt - it’s so underrated! Adds a beautiful crunchy texture that switches things up. You can also always make a beautiful water cocktail.

Early Season (Just Arriving)

Apricot

How to choose? The best April apricots are just starting to arrive from California! Look for a uniform orange with just a slight blush. They should be fragrant. Avoid anything that’s incredibly hard to the touch.

How to use? A perfectly ripe apricot eaten at room temperature is one of the finest things in life. If they’re still a little firm, you can try roasting them and then enjoy with raw honey or good ice cream.

Blueberry

How to choose? Look for firm, plump berries with a uniform deep blue. Avoid any containers with crushed or leaking berries at the bottom. They also shouldn’t be incredibly soft to the touch or have noticeable ‘dents’.

How to use? Wash and eat by the handful. They’re also one of the fruits that you should prioritize getting organic (as well as the rest on the Dirty Dozen). Throw them into everything you make - yogurt, breakfast pancakes, smoothies. Blueberries are one of the most antioxidant-rich foods you can add to your diet!

Ataulfo Mango

How to choose? Ataulfo mangoes (AKA honey mangoes) should be a deep golden yellow with no green remaining. They should feel soft but not mushy (similar to how a perfect avocado feels to the touch). Wrinkles on the skin are fine, but you should consume immediately.

How to use? They’re one of the sweetest tasting mangoes! I would certainly have them raw - they make for the perfect midafternoon snack.

Papaya

How to choose? I know I know… we caught some flack for saying papayas are just worse mangoes but hey, a perfectly ripe papaya could sway me! Always look for papayas that are turning from green to golden-yellow, with skin that’s slightly soft to the touch. A ripe papaya will have a sweet, musky fragrance.

How to use? Slice in half, scoop out the seeds, and squeeze fresh lime over the flesh (I’ve been told this elevates them!). Also amazing in fruit salads or blended into a smoothie.

What are you looking forward to this month?

Eat like your ancestors II

Some foods will forever be in style. Enjoy a beautiful pomegranate. Make duck fat French fries. Sip on coconut water. Nourish yourself with homemade broth. These are foods our ancestors thrived on (part II). Here’s the link to part I.

Foods to reduce bloating

Feeling bloated feels horrible. Your face is puffy. Your gut doesn't feel good. The first step is eliminating all processed junk. Then you prioritize foods that minimize the bloat. Potassium rich foods. Organic citrus peels (yes it works). Fruit that supports digestion. Pectin. Fiber. Topical magnesium. Nourishing foods that heal your gut. What else would you add?

Honorable Mentions:
- Coconut Water
- Golden Kiwi (Skin ON)
- Papaya (I know it's just a poorer tasting mango but we cannot ignore how it supports digestive health hehe 😇🥂)

Seasonal produce for spring

Here’s your guide to Spring Produce! What are you looking forward to this season? 🌱 Healthy skin starts from within. And beyond that, it’s about incorporating products made with intentional ingredients - that’s always been our ideology.

Vitamin B6

Are you B6 maxxing? B6 is one of those vitamins that could be a "quick fix" if you're just feeling off. Maybe you're experiencing a lot of brain fog. You're moody all the time. Skin cracks more often. You might just need to do a reset and indulge in REAL food that nourishes you deeply.

These are some of the richest sources of B6 in the world. When we think of vitamins, we should always think of food first. We are so blessed to live in a world full of nourishment 🤍

❋ Making Zabaglione Gelato at Home (Step by Step Guide)

“Zabaglione Gelato is a delicious treat with a rich flavor and smooth, creamy texture. Making it at home takes more time than other gelato recipes because you need to prepare the zabaglione first and then mix it with the other ingredients. This dessert is perfect for anyone who loves natural, homemade Italian gelato made with high-quality ingredients.

To make authentic zabaglione gelato, you need to follow more steps than for classic gelato or yogurt gelato. First, prepare the zabaglione cream. Though it requires more effort, the final result is worth it: a gelato with intense flavor and a soft, creamy texture.”

❋ Citrus-Garlic Grilled Flap Meat (Carne Asada Style) by

“The truth is that the most flavorful cuts of meat are usually not the ones with the fancy names or the highest price tags. They’re the ones most people skip right past, the “what do I even do with this?” cuts. The ones sitting there with a discount sticker because nobody grew up cooking them.

That’s where flap meat comes in. It was sitting there at my local grocery store, marked down, kind of tucked between the usual suspects. Not ribeye, not filet, not even flank or skirt. Just flap meat—one of those cuts that butchers love and most people ignore. And that’s exactly why I grabbed it.

Because if you understand a few basic things, how muscles work, how to use acid, how to cook hot and fast, you can turn these overlooked cuts into something that eats better than half the steaks people overpay for.” —

❋ 5 things I loved in March by

“Some people splurge on designer clothes or bags. For me, my investment has always been in my tableware. I don’t know if it will appreciate the way a stock portfolio does, but with where the world is currently, I feel like I’ve made a sound investment.

When I think about the pieces I’ve reached for most this month, it’s my tiny bowl collection. I use them to store medication, for chopped herbs while cooking, or as the perfect addition to a meat and cheese board to hold nuts, dips, and other accoutrements. Some are storing jewelry, others are holding random nails I can’t seem to find a proper place for.

I really can’t speak more highly of them, and if I find a good one in a vintage store, I always have to buy it. Above are a selection I found across the web if you’re looking to expand or start a collection.” —

❋ Breakfast Tacos by

“Easy and delicious, any time of day! Breakfast tacos are customizable and riffable. It’s easy to sub in bacon and cooked potatoes for the sausage and hash browns, add black beans for extra heft, or swap in corn tortillas for the flour ones. Make these your own!

Notes:

• It’s easy to prep some of these ingredients ahead of time and reheat when ready to eat. The sausage and hash browns can both be cooked, cooled, and refrigerated for a few hours (or a day) in advance. The pico de gallo can also be made a day ahead. FYI, scrambled eggs are best made right before eating.

• An optional step that I think is worth doing: heat the tortillas in a dry skillet over high heat. This will not only warm them, but slightly char and crisp the edges, giving them a lovely toasty flavor and appearance.” —

❋ Best Sourdough Hot Cross Buns

“I didn’t grow up with hot cross buns. But my friend Celia did, and every Easter she makes the most gorgeous, perfectly plump hot cross buns for everyone to share. Talk about baker’s envy! (fun fact: she taught me how to bake this sourdough bread recipe too).

Inspired to play around, this is my hot cross bun recipe with active sourdough starter. My secret: combine the butter and flour first before adding the rest of the ingredients. It’s a step is most recipes skip. You’ll get soft, fluffy buns with a tender signature texture every time.

Head’s up: I use apricot jam for the glaze (instead of sugar) and cream cheese icing for the cross (instead of a flour paste). A standout addition to your sourdough bread recipes for sure.”

❋ Perfectly Pink Deviled Eggs Recipe

“Dating back to ancient Rome, devilled eggs have long been a favourite appetiser at gatherings around the globe. Their simplicity and versatility make them a popular choice for everything from casual picnics to formal dinners. But what exactly are deviled eggs? Let’s crack open this classic dish and find out! At its most basic, a deviled egg involves a hard-boiled egg, cut in half, with the yolk removed and mixed with other ingredients to create a tasty filling. This filling is then spooned or piped back into the hollowed-out egg white.

The “Devil” in Devilled Eggs

The term “deviled” dates back to the 18th century and was used to describe food that was cooked with spicy or hot seasonings, giving it a bit of a kick. So, when we talk about deviled eggs, we’re typically referring to eggs that have a bit of a zing to them, thanks to the addition of ingredients like mustard, paprika, cayenne pepper, or horseradish.”

More links:

❋ Smoked Kalamata Olives

❋ Walk-in Luxury Fridge

❋ Non-Toxic Baby Bottle

❋ Duck Spa

❋ Spring Color Combinations for Men

❋ April 2026 Culture Calendar

❋ Chocolate & Fruit Pairings

Have a beautiful Easter weekend! New digital issue dropping soon :)
— Rocky

Share

❋ All our digital issues are free to peruse. Explore our latest:

❋ Winter 25/26 Coffee Table Book (Print)

❋ Explore the full WARKITCHEN archive here.

❋ Got an article or recipe in mind? We’d love to hear more! Please send your pitch to rocky@warkitchen.net.

You need to be making beautiful water cocktails. Fresh pineapple. Oranges. Passion fruit. Lemon zest. Pomegranate. Real sea salt. You can simply use beautiful ingredients to make water cocktails that deeply quench your thirst. Hydration has never tasted this good!

All this with water as the BASE. Good water. Water without microplastics. Water without forever chemicals. Water with balanced minerals for elite hydration. Water so good it’s a joy having it on its own. is water as it should be. Offered in both Still & Sparkling. Tested for over 350 contaminates.

Here’s three cocktail recipe variants you can use - each centered around a beautiful fruit.

Pineapple

This is the cocktail you should enjoy on spring break, or perhaps after. And it’s so easy to make. All you need is a few chunks of ripe pineapple and a squeeze of lime.

Ingredients:

• Fresh pineapple, cut into chunks

• 1 lime, halved

• Pinch of sea salt

• Loonen Still water

Method:

Add the pineapple chunks to a mason jar and lightly mash them. Squeeze in the juice from half a lime. Sprinkle in a pinch of sea salt. Pour Loonen Still water over everything until the jar is full. Give the jar a good mix and let the flavors mix.

Passionfruit

A good passionfruit is one of the most underrated fruits in the world. I love the crunchy texture. Those little seeds pop in your mouth and they’re excellent in a water cocktail! You’ll make a water cocktail that looks as beautiful as it tastes.

Ingredients:

• 1 lemon

• 1 passion fruit

• Loonen Still water

• Ice

Method:

Squeeze fresh lemon juice into a mason jar. Cut your passion fruit in half and scoop those gorgeous seeds right in. Pour Loonen Still water over everything. Add ice to the top. Seal the jar and give it a good shake to bring it all together.

Orange

Still have a ton of citrus left over from Winter? Make your own spritz! It’s perfect to sip on as the days get warmer. Even better if you garnish your glass with orange peel.

Ingredients:

• 1 fresh orange (the best you can find)

• Loonen Sparkling water

• Ice

• Orange slice and a straw for garnish

Method:

Fill a beautiful glass with ice. Pour Loonen Sparkling water over the ice until the glass is about three-quarters full. Cut your orange in half and squeeze it directly into the glass by hand. Let the juice and pulp flow right in. Give it a gentle stir, then garnish with a fresh orange slice and a straw. Best enjoyed sun-kissed!

What’s your favorite water cocktail recipe?

The real superfoods

It's crazy how ANYTHING is a superfood these days. Everyone always talks about nuts, seeds and grain but nobody mentions the real foods that actually move the needle.

This is a selection of foods that deserve the superfood title (relax, don't judge the affogato selection until you've tried one - it has the unique ability of changing the trajectory of your day 🤭).

Superfoods in my opinion are foods that make you feel AMAZING after you've consumed them. They're foods you want to have in your rotation. They nourish you deeply and give your body the right building blocks for better health.

Why would you ever eat cereal?

A great breakfast is unmatched. The way butter spreads on toasted sourdough. Custardy egg yolk. Great cheese. Fruit. Honey. Sips of freshly pressed orange-pomegranate juice. A beautifully brewed cappuccino 17 minutes later. Pain au chocolat if you deserve a treat (you do). Breakfast is the best meal of the day. By far.

Foods to recover

Sometimes, you just need to recover. Use this weekend to recharge. Coconut water and real french fries for potassium. Citrus, watermelon and pineapple for elite hydration. Homemade broth for your gut. Black seed oil for the remnants of Winter flu. Fatty ribeyes and good eggs for your muscles. Sourdough raw (rare) honey breakfast. Liver pâté. Six oysters. Fatty fish. Lucky blueberry. And of course, a slice of basque cheesecake for your soul.

❋ Banana Toffee Tart

“As part of my recipe development process, I do a lot of research, whether related to ingredients or techniques. One of my favorite things to look into are cuisines that I am not closely familiar with. It’s always exciting to think about the flavor combination treasures to be found in parts of the world, that I haven’t been fortunate to know. Toffee banana is one of those – I made a note of it some time ago and recently got around to playing with the idea.

Toffee bananas are a Chinese dessert, which consists of deep-fried bananas, generously topped with toffee and garnished with sesame seeds. You’ll see that the tart I came up with has very little to do with the original idea, but it’s those kinds of things – recipe titles, ingredient pairings, or even color combinations, that often give me a push to come up with new dishes that I’m excited about.

The thought of cooking whole bananas has always intrigued me, but my fear was that the already sweet fruit would become unbearably saccharine. This tart turned everything around for me – the cooked bananas are sweet of course, but they also get a heavenly, creme brûlée-like caramel crust and become even more buttery and tender.”

❋ The Victorian Catalogue of Household Goods

“For readers fascinated by everyday life in the nineteenth century, this book opens a window into the Victorian home. It answers the curiosity about how people furnished their rooms, prepared their tables, and filled their households with objects that blended practicality with ornament.

Inside, detailed line drawings and vintage catalogue reproductions reveal everything from ornate teapots and porcelain dishes to sewing tools, lamps, furniture, and decorative household items. The illustrations capture the craftsmanship and decorative style of the period, with intricate patterns, carved details, and elegant forms that defined Victorian domestic life.

✨ Many of the illustrations in this book are based on authentic nineteenth century mail order catalogues. These catalogues were once used by households across Britain to purchase furniture, clothing, and household items long before modern department stores existed.

A fascinating collectible for lovers of social history, vintage design, and books that reveal the hidden beauty of everyday objects from the past.”

❋ How to Make Your Home Feel Like a Boutique Hotel | Part One by

“If a living room were a hotel, it would be the lobby. The main space. The place everyone passes through and eventually settles into.

In a great hotel lobby, the furniture is arranged in little vignettes that encourage conversation. Nothing feels accidental. There’s usually a breathtaking fireplace. Beautiful coffee table books. Plenty of small tables so no one is awkwardly balancing a drink. It’s comfortable, but curated.

The lobby is the face and heart of a hotel. Your living room should feel the same.” —

❋ Mini Orange Flan Cakes

“These Mini Orange Flan Cakes are my new favorite dessert. The combination of the creme caramel and the orange fluffy chiffon cake makes this dessert really special. There are three important steps to making this zesty, sweet, custardy cake – Caramel, Creamy Custard and Fluffy Chiffon Cake.”

> I would personally use a good avocado oil as the neutral oil in this recipe :)

❋ March Favorites by

“There is really no such thing as a “breakfast” food or a “lunch” food. Once you realize those invisible barriers don’t really exist in adulthood a whole new world of opportunities opens up lol. I have realized that I love a warm and savory breakfast in the morning, and that is coming from someone who used to eat smoothies and fruity oatmeal and yogurt bowls every day. Now I find myself craving more warming, nourishing, meals like soups, porridge, congee, stew. I have been loving a traditional Japanese breakfast as well—some rice, miso soup, salmon, pickled veggies. So delicious and makes me feel so good going about my day.” —

❋ Chocolate Hazelnut Marjolaine

“This classic French dessert is an absolute show stopper whenever it’s on the menu. And while it might seem a little daunting to make at first, when broken down into three or four components it is much more approachable. First make the hazelnut meringue. Once that is in the oven, make the pastry cream, then chill that before you beat some softened butter into it to make buttercream. The ganache is quite simple to make.

Assembling the marjolaine can take a little patience and skill, but with practice and perseverance you can look forward to wowing all you serve it to.”

More links:

❋ Nettle: The Herb for Spring by

❋ How to Properly Peel Mandarin Oranges

❋ Make Dragon Fruit Sourdough

❋ Mediterranean Sea Bream

❋ Ten of Radishes

❋ Aerated Vegetable Drawers

❋ Tomatoes by Taste

Articles worth paying for:

❋ How to Have a Nutrient-Dense Diet by

❋ 2026 Spring Reset Guide by

Have a beautiful weekend! New digital issue dropping soon :)
— Rocky

Share

❋ All our digital issues are free to peruse. Explore our latest:

❋ WARKITCHEN March 2026 Spotify Playlist

❋ Winter 25/26 Coffee Table Book (Print)

❋ Explore the full WARKITCHEN archive here.

❋ Got an article or recipe in mind? We’d love to hear more! Please send your pitch to rocky@warkitchen.net.

Normalize willing things into existence. Want a coffee? Get it. Curious about making cheesecake? Do it. Always wanted to finish that book? Read it. Refuse to let yourself think. Minimize the time between wanting and getting. Everything in your life will change.

I’ll leave you with that for the weekend!

P.S. if you’re reading this, you should enjoy a tasteful affogato this Sunday afternoon. Make one and tag us on Instagram @thewarkitchen 🥂

Eat like your ancestors

Some foods will forever be in style. Enjoy honeys of different hues. Collect niche olive oil like wine. Indulge in banned cheese. Snack on sweet dates and the jammiest of figs. These are foods our ancestors thrived on.

You can eat everything

You can eat EVERYTHING - now available in beautiful PRINT in our latest coffee table book. You can get yourself a copy here. Remember, we're human beings. There's no need for a radical diet. Simply avoid modern poisons and eat like our ancestors did. Build meals around quality protein. Prepare grains the right way. Enjoy tasteful dessert. This is what we'll always stand for. While stocks last 🥂

Fruit tier list

From a pure taste perspective, the papaya is simply a worse mango... What's your favorite fruit?

❋ Gâteau Basque

“For a long time I have wanted to bring you the recipe for this simple and spectacular Gâteau Basque. We often tend to complicate our recipes thinking that the more laborious the recipe, the better the result. Certainly, in some cases this may be the case, but in many cases it is not necessary. And today we can see an example.

Looking at this recipe, it may remind us of a custard pie and, to be honest, I think that this definition is not far off the mark. It just looks that way on the surface.

Once again, we delve into the mystery of the origin of a culinary delicacy: Gâteau Basque. Some claim that the recipe originated in Cambo-les-Bains, at Marianne Hirigoyen’s Pâtisserie, in the mid-19th century. Others claim that it was in Saint-Pée-sur-Nivelle, at the Maison Péreuil, where it has been made with the same recipe since 1876.

Some even point to places such as Saint-Jean-de-Luz, Biarritz or Sare, where today you can find a museum dedicated to the Gâteau Basque. The controversy also revolves around whether the “canonical” Gâteau Basque is the cream cake, which ingredients are essential or whether adding jam is culinary heresy.”

❋ Spring Equinox Rituals by

“Winter is a time of rest & recovery, reflection & restoration. Spring is the true reset. People say the new year starts January 1st, but I think a better and more realistic new years is the start of spring. A time for shedding the old to make room for the new. Letting the rain drops to clean the slate and making room for seeds to sprout, grow & bloom!!

So with that being said, these are all of the rituals and habits I love to aide in that mind & body transition and fall into rhythm with the new season!!” —

❋ Why I think Sigmund Freud must've played tennis by

“The unsettling feeling when something feels strangely familiar but at the same time extremely foreign was termed Unheimlich by Sigmund Freud. I couldn’t help but immediately think of a tennis match. When we step on a court to play a match, we are thrown into a situation where we simultaneously know exactly what’s about to happen and not at all. We intimately know the lines that form the square in which the game will be played, we know how to count the score, we know the rules (and we will dispute them with anybody who dares) and more often than not we know the opponent on the other side of the net. At the same time, anything can happen. We may win, we may lose, we could play beautifully, we could fail miserably. So much known, but the important part unknown. Some call it stage fright others nerves but being so deeply familiar with the parameters of a sport without ever grasping the entire essence of it, without ever being able to fully control it, creates the feeling of being out at sea, far away from shore, the ocean is rough and the only thing you can see is your life jacket floating away. Or as Freud called it: The Uncanny.” —

❋ Banana, Coconut and Honey-Cream Tarts

“There is something about mini / individual desserts that make the process of making it much more pleasant. Take for instance these little Banana Coconut and Honey Cream Tarts. The idea of making these little tart shells to me is something that doesnt really seem worth my time, but once I see this cute image (made with mini bananas no less!) my mind is changed. I also love a lighter cream filling in the summer, and I think this is a super great alternative to something like strawberry shortcake, if you’re not in a strawberry type of mood. I’m a big fan of banana anything, so this is a new fav dessert recipe for me. I hope you guys like it too.”

❋ Why Grounded Lighting Matters: The nnEMF Advantage of Three-Prong Systems by

“An incandescent bulb is electrically simple. The current flows through a tungsten filament, which behaves like a resistor. In electrical engineering terms:

• The current follows a smooth sinusoidal waveform from the AC grid.

• There are no electronic circuits inside the bulb.

• The filament simply converts electrical energy into heat and light.

Because of that simplicity, there’s very little high-frequency electrical noise, the electric field around the device is mostly the standard 50/60 Hz field from household wiring, and if the fixture is grounded, stray voltage can dissipate into earth instead of building up on the housing.

So electrically, incandescent bulbs behave like a quiet, stable load.” —

❋ Mango and Miso Caramel Waffle Ice Cream Sandwiches

“Sweet, tangy, salty, savoury - the mango and miso caramel filling of these waffle ice cream sandwiches is a real flavour bomb.”

Share

❋ All our digital issues are free to peruse. Explore our latest:

❋ Permanent Nostalgia: For songs that transport you into a world you once knew

❋ Winter 25/26 Coffee Table Book (Print)

❋ Explore the full WARKITCHEN archive here.

❋ Got an article or recipe in mind? We’d love to hear more! Please send your pitch to rocky@warkitchen.net.

The greatest investment you can make is yourself. You shouldn’t feel guilty about giving yourself the best. Nourish your mind, body and soul with proper hydration and real food. Wear good clothes made from natural materials that fit well. Walk around the world with carefully constructed leather shoes. Sleep on mattresses that celebrate the human body. Use great ingredients to make a lovely Sunday tiramisù for those you love. Peruse beautiful books and build a great library. Spend money on things that genuinely make life better - not just today, but your future.

Have a fabulous weekend 🥂

Shoot more film

You need to be shooting more film. ’s piece is now available to read digitally! If you prefer reading it in print, you can get a copy of our Winter Coffee Table book (while stocks last). It’s highly recommended that you enjoy the read while tastefully caffeinated.

The perfect café

What does your perfect café look like? Close your eyes and just imagine. What’s on the menu? What does it smell like? How is it lit? What music is playing?

Snack on ingredients you can pronounce

Snacking isn't "bad". You just need to snack on ingredients that NOURISH you. Real cacao. Organic raw honey. Egg yolks. Coconut. Grass-fed tallow. Collagen. Foods that make you feel better after you consume them. All ingredients you can pronounce.

This is what makes PRIMA special. They've managed to combine beautiful ingredients into a bar that doesn't have anything bad for you. 21g protein. No seed oils. No "natural flavors". No weird gums. Just everything you see in this graphic in the most portable form factor ever.

Use code WARKITCHEN25 for 25% off your order [USA only 🇺🇸]

Warm light propaganda

Harsh white lights at night are just so ugly. How did we let this happen? I don’t care what anyone says we must go back. Any energy savings are negligible. All it takes is one war to undo a generation of “savings”. Bring back warm, tasteful incandescents NOW. For Aesthetics. For Health. For Vitality.

❋ Greek Roasted Leg of Lamb with Lemon Potatoes

“This delicious Leg of Lamb recipe is the perfect meal for an easy (and impressive) Easter dinner. This recipe is Greek-inspired, with the herby lemon sauce and the potatoes. In Greek households (or at least ours), it’s common to have lamb for Easter, and it’s one of my fav parts of an Easter meal. This recipe can be prepped in only 15 minutes, and then all you do is put all the ingredients onto the sheet pan and let it cook low and slow. Your lamb will be juicy, tender, and so yummy.

Why You’ll Love This Leg of Lamb

• Easy: What’s great about this Leg of Lamb is that it can be prepped in no time at all (15 minutes), and then your oven does the rest of the work. This is perfect when you’re busy hosting over the holidays and want an easy (but delicious) dinner option.

• Sheet Pan Meal: This lamb is a sheet pan meal. This means that it will be quick to clean up. Again, that is such a great feature for the busy holiday weekend. No one wants to spend all night cleaning up in the kitchen.

• Healthy: This dish is good for you. Protein-packed and complete with your carb (the potatoes). Just serve it with a fresh salad or veggies on the side, and you’re good-to-go.”

❋ How to Teach your little child About Art by

“This is perhaps the easiest method and also the most important one. I learned it from Charlotte Mason but many esteemed educators recommend this method. The first step to educating a child about Art is to help him to develop taste and to grow to appreciate the inherent beauty in great art.

Picture study is very simple. You simply get high quality and high resolution prints of some beautiful works of art, and use masking tape to put them up on a wall at the level of the child. It could be in his playroom, in the living room, in the hallway, even on the fridge. You may laminate the picture so that they don’t put sticky fingers on it, or colour on it etc as little children are known to do.

This picture should be left up for at least three days. I prefer to leave it up for a week. Because it is high quality art that you will be printing out, you will find that children will return to it over and over again to examine details, and notice new things every time. Children have a much shorter attention span than adults, so allowing them more time to look at an image, to come back to it over and over again, is a wonderful way to work with the limitations of a tender young mind.” —

❋ Salted Caramel Banana Cake

“This easy, gluten free banana cake recipe couldn’t be more delicious! Imagine if banana bread and vanilla cake had a baby….that’s exactly what this delightful banana cake tastes like. Yum!

I love, love, love banana bread, but recently I wanted to bake a banana CAKE and that’s where this recipe comes from. Just imagine how delicious it would be if banana bread and vanilla cake had a baby…but you don’t have to imagine. You can just make this recipe!

This simple banana cake recipe is not only easy, but it’s also gluten free! How cool is that? Yup, we use almond flour as the dry base for our banana cake, along with wholesome ingredients like maple syrup and honey in place of refined sugar.

And this cake isn’t just tasty, it’s also moist, lightly sweet, and slathered in cream cheese frosting that’s drizzled with salted caramel sauce. Drool.”

❋ Antique Victorian Convertible Baby High Chair and Stroller

“This antique Victorian convertible baby high chair and stroller dates to the late 19th century and reflects the ingenuity of nursery furniture from the period. Made of solid wood with a warm finish, it features a carved crest rail, woven cane seat and back, and small metal spoked wheels. The design shows influence from the Eastlake movement. The clever folding frame and pivoting tray allow the chair to convert from a high chair into a stroller style push chair, highlighting the practical innovation of Victorian era design. Today it stands as a wonderful example of late 19th century nursery furniture and craftsmanship.”

❋ The Luxury of Simplicity by

“If you want to understand how great cooking works, start with ham hocks and beans. Two of the cheapest ingredients in the grocery store slowly transform into one of the richest, most satisfying bowls of food you can make. It’s one of the great tricks of traditional cooking: tough smoked pork, humble dried beans, water, and time.

What happens in the pot is almost magical. The ham hocks simmer, the smoked pork releases collagen, fat, and deep savory flavor into the broth and at the same time, the beans soften and release their starch, thickening everything naturally. After a couple of hours, what started as water and bones becomes something that coats the spoon like gravy.

The best part? This might be the perfect introductory dish for new cooks because there is almost nothing to mess up.

There’s no sautéing, no caramelizing, no complicated technique. You simply put everything in a pot and let time do the work. It’s the kind of cooking people relied on for centuries because it works every single time and it’s incredibly affordable.” —

❋ Lymphatic Drainage: Where lymph *actually* drains and why it matters for fluid balance, health, beauty, and longevity by

“We established that the final drainage site for the lymphatic system is located underneath the collar bones (the subclavian veins), where lymph is drained back into the circulatory system, but this is not the end of the story when it comes to fluid balance.

Lymphatic fluid entering the circulatory system allows fluid that originally leaked from the blood capillaries to be returned back into circulation.

This is important for optimal fluid regulation.

When fluid levels are optimized, excess fluid eventually gets excreted out of the body by the kidneys via urination.

In short:

1. Lymphatic fluid drains into the circulatory system

2. Blood is filtered by the kidneys

3. Excess fluid is excreted” —

❋ Bananas Foster Banana Bread French Toast by

“If you love cozy breakfasts that feel a little extra special, this Bananas Foster Banana Bread French Toast is such a fun twist on a classic. AND, it combines two of the best things in one!! It starts with thick slices of my soft, tender brown butter chocolate chip banana bread (or your bread of choice) that are dipped in a rich custard and cooked until perfectly golden with lightly crisp edges and a warm, custardy center.

The real magic happens when it’s topped with a gooey bananas foster sauce — warm caramelized bananas with that buttery, syrupy richness that melts right into the French toast. It’s sweet, cozy, and just indulgent enough to feel like something you’d order at a café on a slow weekend morning.” —

Other Cool Stuff:

❋ Vintage Varaflame Rosewood Ronson Butane Candlestick

❋ The Liber’s Favorite SUVs

❋ What’s the difference between Ice Cream and Gelato?

❋ The working space of Steve Jobs

Share

❋ All our digital issues are free to peruse. Explore our latest:

❋ Permanent Nostalgia: For songs that transport you into a world you once knew

❋ Winter 25/26 Coffee Table Book (Print)

❋ Explore the full WARKITCHEN archive here.

❋ Got an article or recipe in mind? We’d love to hear more! Please send your pitch to rocky@warkitchen.net.

Creation is the closest we come to enacting the will of God. Immerse yourself in your craft. Make beautiful things. Let the ideas in your head lead your day. Breathe life into them. Turn those embers into flames.

Have a glorious Friday and a great weekend 🥂

Eat your Vitamin C

You need to be Vitamin C maxxing. OJ everyday. Snack on acerola cherries. Develop a lychee addiction. Grill bell peppers. Throw kale in your broth (also gives you potassium). Most people's lives will get better with just a little more Vitamin C. Bulletproof your immune system.

Fruits for March

May your oranges stay sweet, your golden kiwis perfectly ripe and your early season strawberries forever beautiful 🥂

Eat more rosemary

You need to be eating Rosemary - now available in beautiful PRINT in our latest coffee table book. You can get yourself a copy here, while stocks last 🌿🥂

Self love

Eating right is self love of the highest order

Tasteful desserts for late Winter

Dessert should be light. Tasteful. A tiny slice is all you need to take the edge off a meal. We must reject Frankenstein dessert creations with 27 flavors. No "Dubai Chocolate". Instead, make yourself beautiful basque cheesecake. Enjoy some tarte tatin. Indulge in warm banana bread with cream cheese. A cheeky weekend affogato. Homemade tiramisù. Enjoy tasteful desserts before winter ends ❄️🥂

❋ Crème Catalana Cookies by

“There’s a moment in Catalonia when dessert transforms into magic the thin crack of caramelised sugar, giving way to a cool, citrus‑perfumed custard beneath. That’s the magic of Crema Catalana: citrus‑bright, softly spiced, and crowned in an amber, crackling crown. Now, imagine that experience compressed into a single bite—an orange‑zest cookie base studded with creamy white chocolate, filled with bee‑pollen‑infused custard, and crowned with a brûléed sugar top. This is my Crème Catalana cookie: a tribute to a centuries‑old classic, reimagined for modern indulgence.” —

❋ Sourdough Focaccia

“Welcome to the world of sourdough focaccia! Mississippi Vegan style. Now before we begin, I want to be the first to tell you that there are many different varieties of focaccia out in the world. I feel as though the more traditional style uses store-bought yeast with one type of flour, very little hands-on work, and is baked in a rectangular vessel. This creates a very light and fluffy finished sheet of bread with a light golden color- which I love. But that’s not the recipe you will find here.

My sourdough focaccia uses wild yeast (aka sourdough starter). I’ve been taking care of mine now for over 4 years! The dough is also kneaded and stretched and folded to create lots of beautiful gas bubbles which results in a lovely open crumb and chewy texture. The dough is also fermented for a long time which creates a gorgeous tangy flavor. As for the crust, I like a lot of color which equals flavor in my kitchen plus a fabulous crunch.”

❋ 3 Modalities For Profound Tension Release: the beauty & longevity secrets nobody talks about (part 1) by

“I want to introduce a practice of mine that has quite literally changed my health and my appearance for the better. It is a foundational aspect to my wellness and beauty pyramid, a modality that will always be a part of my daily routine in one way or another.

This is the art of releasing tension.

Most of us spend excessive amounts of time in a stressed induced state, whether it be from work, school, having 50 mental tabs open at once, juggling deadlines and busy schedules, struggling with finding a balance between perfectionism, pushing our bodies, and simply being human.

The pressure to be exceptional, perfectly polished, and show up in the world with zero flaws has never been more prominent, and with that, most of us are left drained, uninspired, aged, depleted, and TENSE.

If you’re a woman, you can feel the beautiful, playful, whimsical feminine energy being siphoned from your essence.” —

❋ Villa Mabrouka by

“Tangier was one of those places I was obsessed with visiting. Obsessed. There was something so distinctively North African about it, a region of the world that I feel very connected to - mostly because I’m convinced that I was Kristin Scott Thomas in The English Patient in alt life. We tacked on a few days in Tangier prior to my second visit to Marrakesh (which I wrote about here), primarily to check out the buzzy (but still somewhat under-the-radar) Villa Mabrouka, one of Yves Saint Laurent and Pierre Berge’s private homes.

Overlooking the Strait of Gibraltar (which connects to Spain), this 1940s Andalusian-style villa was transformed by famed British designer Jasper Conran into a twelve suite boutique hotel, and opened in 2023. Conran added a spiral staircase from the entrance court that leads to the roof where you get a whole view of the Strait, which is a moment. We got to Tangier via two hour train ride from Casablanca which was easy and mellow. I will say that I’m not sure where this city is heading in that there are some big name hotel brands that are slated to open - this bums me out since it still has this iykyk vibe that could be soon be lost. Part of the allure is the “smallness” of the city; the artsy ex-pat community, the cool guest houses to rent, the few-and-far-between places to eat. It’s a city about community, design, gathering at someone’s home, cooking….” —

❋ Boko Castella – Honey Custard Cake

“Kasutera or Castella is an old-fashioned Japanese cake that makes people fall in love with it. Without exception. It is a sweet and moist sponge, simple and perfect to eat as it is.

It is said that the original Kasutera cake was brought to Kyushu, the southern island of Japan, in the 16th century by Portuguese missionaries. For hundreds of years, Kasutera has been modified and adjusted to Japanese tastes until it reached the Kasutera or Castella we know today.

To make it, it is sweetened with sugar and honey or sticky syrup such as corn syrup. Thanks to these ingredients we obtain a very moist cake. In addition, the amount of sugar and honey it contains gives the Kasutera its characteristic golden appearance on the surface.”

❋ Coconut-Curry Cod with Ginger Lime Rice by

“I too am quite picky about the fish I eat, I feel like a lot of fish really varies in flavor and texture and there is little transparency about the sourcing & the process used.

For this recipe, I am using Seremoni Grade Black Cod. I am really excited about partnering with Seremoni because they have the highest standards when it comes to their fish.

All of Seremoni fish are wild-caught from US waters using the most sustainable methods. Each fish is humanely harvested within moments of being taken from the water using an advanced form of ike jime, an artisan process used in Japan for centuries. This meticulous process minimizes the production of cortisol (we are what we eat) and lactic acid, which can negatively affect flavor and texture.

The result is fish that tastes cleaner, more buttery and sweeter, with a longer shelf life. It is better flavor and quality from the start. No overly fishy smell, odd taste and rubbery texture.” —

Share

❋ All our digital issues are free to peruse. Explore our latest:

❋ Permanent Nostalgia: For songs that transport you into a world you once knew

❋ Winter 25/26 Coffee Table Book (Print)

❋ Explore the full WARKITCHEN archive here.

❋ Got an article or recipe in mind? We’d love to hear more! Please send your pitch to rocky@warkitchen.net.

Our boat cut through the black water in the early morning darkness, illuminated by small lights that touched the water with a faint glow before dissipating into a flicker of wet sheen. The diesel motor, which growled lowly around the wharf, was fully awake and loud and the water flew against the hull. Two hundred yards off our starboard side another lobster boat pulled beside us; our two paths were momentarily parallel. Each boat smashed the dark swells. Two lanterns swinging in the morning fog. And then we drew away, leaving both the other boat and the island, departing through the harbor channel.

We were aboard the Psalm 34, a forty-foot Young Brothers’ lobster boat. She was captained by Elijah, a young man whose family has fished the waters around Swan’s Island for generations. He wore a Red Sox hat and took draughts of coffee while shifting his glance between the dark horizon ahead and the dimly lit monitor that showed our position. Andy and I swayed within the small partially-covered cabin, bracing ourselves against the morning’s agitated waters. I lingered over the occasional smell of Elijah’s coffee, which was soon drowned out by the bait. The rest of the crew, Jerry and Brady, prepared the day’s equipment. It hardly felt real. Andy and I had traveled from Central Kentucky to document the lobstermen and fisheries of Swan’s Island, and now we were here, aboard the Psalm 34, careening with the swells and listening to the diesel motor and watching the water explode into mist against the hull.

Photographed by
Written by

Just as the first traces of grey began to slip over the water, the crew began their work. The process is called “the haul” - emptying, rebaiting, and returning each individual lobster trap. The haul is a precise and repetitive series of tasks. It begins with Elijah. He cuts the speeding boat toward a buoy and leans over the side, hooking the rope with a gaff and swinging the buoy into the boat. He then loads the rope into the “hauler,” an assembly of motorized pulleys that rapidly retrieves the rope into the ship. The rope slings a mist of brine and coils like an angry snake. Elijah then throws the buoy (and eventually the coil of rope) into a hot water tank to remove the organic buildup.

Suddenly, out the dark water, the first trap emerges. It jumps from the surface with a gasping urgency, like coming up for air after swimming across the pool. Elijah seizes and slings the trap onto the railing. The sternmen snap to work. The “picker” (in our case, Jerry) begins by throwing open the trap and snatching lobsters as fast as he can, placing them into the banding box. At the same time, the “baitman” replaces the bait. He uses a spike with an eyelet to thread rope through the mushy eye sockets of rockfish, red head, poggies, herring, and/or cod. Often this pungent kabab will also include cow or pig hide. While the sternmen are finishing their respective tasks, the next trap smashes to the surface and Elijah swings it onto the rail, beginning the process again until all the traps are emptied and re-baited. Depending on the depth and location and intuition of the captain, one buoy could have up to fifteen traps (the Psalm 34 hauled pairs and triples during our morning on deck). As the captain speeds away, the traps are returned in reverse order, the rope hissing across the deck.

Meanwhile, the sternmen move to the band box and continue work, now measuring the lobsters and checking the sexes. The first legal requirement (in the US) to keep a lobster is the length between the eye socket and the head, which must fall between 3 1/4 and 5 inches. Anything bigger or smaller must be thrown back. Second, females that meet the length requirements are excluded if they 1) have eggs or 2) have a v-notch clipped into the bottom of their tail, signaling that the lobster has had eggs in the past. The sternmen breeze through these identifications, deferring any dubious cases to Elijah by tossing the lobster onto the ship’s dash. He lifts the “bug,” as they are fondly called, before issuing a final decision.

Jerry invited me to join the work and help band some lobsters. After identifying a keeper, he’d place it aside, forming a pile of squirming shells for me to retrieve and attempt to band. After a little practice, I was able to work at a slow but effective pace. I also helped Jerry “pick” some cages, removing the lobsters as fast as possible; my speed was (again) not fast but passable. I only got “bit” (pinched) once. Another time, I eagerly snatched a “jumbo” - trying to replicate Jerry’s decisiveness. Elijah jumped. It was the only time that day I saw him look nervous about having us on board. “Be careful with the big ones. Their crushers can take off your finger.” In that moment, I realized my previous “bite” was a small inconvenience from a small lobster. I had grabbed the jumbo with the same gusto of ignorance and thankfully retained all my digits. It would have been, however, quite the story: my bleeding stump, the scrambling crew, a racing boat, and the expressionless eyes of the bug that performed the dactylectomy.

My time banding and picking was punctuated by fits of nausea. You often hear about motion sickness at sea (and there was no shortage of spinning and rocking on the boat), but the origin of my weakness was olfactory. The smell of the bait was simply unlike anything I’ve ever experienced. Jerry had warned us that the smell was bad. But I imagined “bad” as in unpleasant and gross and nasty, like a sewer or backed up drain. But the smell of the decaying rockfish and red head - milky eyes dangling within their sockets - was not just “bad.” It was something entirely different. It was malevolent. It was putrid. It was like the smell of sour milk with long expired fish (unsurprisingly) and the brain-stinging sharpness of propane with the dank, primal, and unnerving stench of deadness.

There is something extremely vulnerable and self-conscious about having a group of men watch you throw up over the side of the boat. But c’est la vie. They kindly pretended not to see and continued their work. They understood. As the morning progressed, Jerry and Brady kept - graciously - inviting me back into the work. Unable to resist, I would take a deep breath, filtered through the fabric of my sweatshirt, and slink back to the bait table. I’d work until I felt sick and then fade back to Andy, who was posted near the stern. I became a pale pinball, bouncing across the deck and stretching my nose toward the salty air like a dog out of a car window. Andy, on the other hand, retained the contents of his stomach. He even took some photographs with his large 4x5 camera out on the stern, balancing against the swells and peering into the black box, performing a kind of aesthetic high wire act, one that he downplays but is particularly impressive. Perhaps Andy’s constitution is just stronger than mine, or perhaps I should have taken, as Andy did, the Dramamine that Jerry offered. “I’ll be fine.” Famous last words.

On the water, the lobster boats look quaint, almost picturesque. The captains wave with vigor and conversation is polite. But each boat is its own business, and business on the water is high stakes. Jerry tells us that “it’s insanely secretive.” There’s some conversation about where the lobsters are moving and general speculation, but everyone is searching for an edge. No one shares any information about their traps, locations, or numbers of lobsters caught. Even the seasonal workers that bunk together are tight-lipped about their respective boats. The competition is real, and the feuds and territory conflicts, boiling under the surface, are likewise real, stretching with long fingers into the past. Sometimes these conflicts involve boats from other islands infringing on boundaries. Other times they center around the most serious offense: the “cut off.” When someone cuts off another fisherman’s traps, they inflict not only a serious social infraction, but they also commit a substantial financial attack. A “fifteen” can cost as much as $2,500 for equipment alone, not to mention the rope, lost cost of the lobsters, and the fuel for the haul. To cut a boat’s traps is to cut at the captain’s very livelihood, community, and family.

After finishing the haul - a marathon which involves no formal breaks, save snacking between buoys - boats return to the wharf to complete the day’s final tasks. Importantly, one of these tasks involves getting paid. Our crew had worked especially hard the previous day, hauling several hundred traps, to give Andy and I an easier morning (only around 170 traps). With the bait packed away and the boat running a fast and straight course, I felt better. Brady and Jerry were still working, cleaning the boat, and I moved up to the front cabin to talk with Elijah. He asked me how I was feeling. I probably looked worse than I felt, and I had felt pretty damn bad. I assured him that I was happy as a lark, and we fell to discussing navigation and the history of lobster fishing. Elijah is part of a multi-generation family of fishermen. Life on the island is mirrored on the water. In fact, they’re not even separate things.

On Swan’s Island, family lineage is not merely traceable; it’s the way one makes sense of everything. Captains are cousins, fathers, brothers, and in-laws. The community is tightly knit, and with any community there is conflict and negotiation and acceptance. The past is thick on the island. The small villages and factions of the past have transformed into the current strata. There are certain ways that things are done, and there are consequences for disrupting this balance. The island can socially excommunicate with surgical effectiveness. Conversely, all the seasonal fishermen, who Andy and I bunked with, go to church together every Sunday. The island’s traditions create a rigidity which is both stern and comforting. It is both things. It will always be both things.

We arrived at the wharf and began unloading the lobsters into large crates. Beneath the clear water, a mass of red and black shells swarmed like brittle viscera. The captain gets paid by the pound, and each sternman works for a percentage of the day’s haul. After the lobsters are weighed, the crates are returned to the water before being trucked to the distributor. Our crew finished washing the deck while we disembarked, smelly and content.

Later that evening, while we talked and laughed with the guys at the bunkhouse, I was ready to get back out there the next day. But our future was 30,000 feet above the water and a return ticket home. Believe it or not, I forgot my earlier sickness, or rather it was eclipsed by something else. I saw a glimmer of what drove these young men to travel to a remote Northeastern island to work among the cages and rotting fish. There was something enchanting about the dark water and the orange slicks and the brawny “bugs.” There was something undeniably important and human about the traditions that tethered the small population (350 year-round residents) to the island and each other. It was beautiful.

On some mornings, I will glance out the window and think of the Psalm 34 - a thousand miles away - cutting her way through the water, animated by the movements of three men, faithfully pulling a life from the murky water below.

and publish Lost Swan, where they document real people doing real things in real places. They describe their work as a blend of creative non-fiction and photography. Explore more of their world and subscribe at lostswan.substack.com.

Lost Swan

Photography and Writing

By Carter Davis Johnson

This piece was first published in WARKITCHEN's Winter 25/26 Coffee Table Book. Explore the full WARKITCHEN archive here. Enjoy the experience 🥂

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By O.W. Root modernlives.substack.com

We take more photos than ever before in human history. I believe it must be an indisputable fact that, by virtue of the ever expanding influence of the smartphone, more photos were taken last year than 10 years prior. And more photos were taken this year than last year. And more photos are taken today than were taken yesterday. No matter when you read this, these facts will all remain true as the number of photos captured only increases as we careen toward a more and more technologically saturated future.

We all click away endlessly on our iPhones snapping 14 versions of the same shot just to make sure we have one that’s exactly right. We’ve got to get it right, right? But right for what? What exactly is achieved by taking all these photos and storing them in our various digital archives? They are saved to our phones for a while, and we forget about most, we transfer them to our computers when we run out of disk space, and do it all over again. We are all weary caretakers of digital catacombs full of countless images we don’t really remember.

We don’t ever remember the memory the photo was supposed to capture because we were too obsessed with taking the perfect photo 14 times. That’s the sardonic irony of it all. Of the cloud, of the smartphone, of digital photography. When something is infinite it doesn’t matter much, does it? Well, it could, or maybe it should, but it doesn’t.

That’s the beauty of film photography. It’s not only that inescapably vintage aesthetic, though it is certainly that. It’s not just that magical warmth that can’t really be described, though that’s where the heart of the aesthetic lives. It’s not just the act of creating the physical image, though that matters more than we realize. It’s that film photography, much like life, is finite. There are only so many photos in a roll and when they are done, they are done. There are only so many shots to spend on the reunion, on the hike, on the boat, on the beach, at the dinner, on our lives. Indeed, we only have so many days to spend, only so much life to live.

The photos I treasure most are all, invariably, film. When the email comes letting me know that my film has been developed, my scans have been uploaded, and are now available for viewing, I feel like a child waking up on his birthday knowing that there will be presents shortly. I took all 36 photos, and all 36 images disappeared inside the thin little roll. I wound it up, took it out, packed it up, sent it in, and waited. And now, sitting at my desk, opening the recently downloaded folder and finally looking at those finite memories captured on film is a gift that only comes with patience.

Every film photo, no matter the focus, no matter the subject matter, draws me toward it in a way a digital photo never will. It’s all the things we know: the physical, the vintage, the warmth, and the finite. But it’s something else too.

But the beauty of film isn’t only in the result, it’s also in the act. You press your index finger, you hear the shutter flick, an image is burned into the little brown roll in the camera body. The moment has passed and something was created. A physical memory. Something real happened. You can’t look at it, you can’t tell how it turned out, you don’t know for sure that your focus was right or if the exposure was locked in. You can’t do anything now, so you just move on to the next moment.

It’s in this way film draws us back into the present. We can’t revisit the 83 photos we just took. We can’t marvel at the scene on our phone while the very same scene is still standing right in front of us waiting for our presence. We can’t lose ourselves in the endless digital world. There’s no swiping, no clicking, no editing, no Instagramming, no posting to stories, no live-streaming. There’s only the moment.

In a world full of digital distractions, a world where we get mind-numbing notifications about work while we are trying to take a photo that’s supposed to mean something to us, film photography is an exit away from the distractions of the madhouse, and an entrance to peace in the present. It doesn’t matter the camera, the effect is always the same. It doesn’t matter if you are shooting on a Leica or a vintage point and shoot; the present is always the present.

I shoot film just about every day on all sorts of cameras and all kinds of film stock. I love shooting on my old Nikon F2 with a 80-200mm lens. The camera is a tank on its own, and that long lens turns it into a bona fide weapon. The shots are everything I want them to be. Deep, rich, heavy. They are the real deal and I love that old dog.

I also love my blissfully 90s Ricoh R-125Z. It’s a simple point and shoot with an oddly stunning 38-125mm zoom lens. It’s so different than the F2. It’s light, simple, and easy. Truth be told I really do feel like a dad in 1996 when I pull it out to get a shot of my kids chasing a seagull on the beach. I love shooting on disposable cameras. They are the cheapest camera you can buy. They are, literally, designed to be used once and then thrown away not long after. They are cheap, light, flimsy, and they too, return us to the present.

This last summer I took disposable cameras on our family trips. They were perfect, absolutely perfect. The shots are grainy. The colors are washed out and careless. The cameras are unimportant and they are psychologically anti-fragile for that reason. I threw them in the glove compartment, dropped them at the bottom of the beach bag, stuffed them in my back pocket, and let my kids shoot whatever they wanted with them. No focus, no manual adjustments for the exposure, no ISO concerns, no lenses to carry, no worries about anything other than grabbing a shot (read as: a memory) and moving on.

Looking back at those photos from our summer disposable cameras is particularly surreal. The photos from those cheap little cameras possess something that even my nearly half a century old F2 can’t quite capture.

Even the cheapest film cameras, disposables, are capable of giving us that which our iPhones can never gift. There are no news notifications, no text messages, no emails, no pestering work, no labyrinth of endless images, no fraught concern about scratching a screen or protecting anything physically valuable, nothing there to draw us away from the only thing that matters.

Life, here, in the present.

O.W. Root of Necktie Salvage writes The Fitting Room every week giving a detailed insight into what to wear, how to wear it and when to wear it. Read more of his work and subscribe at necktiesalvage.substack.com.

He also publishes Modern Lives where he shares stories of our lives in the modern world - into the present and into the future. Subscribe at modernlives.substack.com. You can reach O.W. Root on X @OWRoot and Instagram @OWRoot.

Modern Lives

Modern Lives

By O.W. Root

This piece was first published in WARKITCHEN's Winter 25/26 Coffee Table Book. Explore the full WARKITCHEN archive here. Enjoy the experience 🥂

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Listen up. There’s too much doom and gloom on our feeds. You cannot live a good life being on edge. If a friend hasn’t told you this yet, take it from me (with love). You need to start living a life that’s geared around YOU. Your needs. Your wants. Your dreams. Curate a life that you enjoy. Walk that extra 10 minutes to that coffee shop you just love being inside of. Cook nourishing food for yourself that makes you feel good. Journal. Practice your forehand. Work on that passion project of yours. Stop caring about things that don’t actually matter.

Sometimes I feel like people want the world to end. They want AI to steal their jobs. They want war. They want a lockdown. All so that it’s easy to blame the “thing” on why they never did anything meaningful.

This is one reason why I always make it a point to make our stuff fun & uplifting. To impart as much POSITIVITY as we possibly can, all done very tastefully. Anything WARKITCHEN is your place on the Internet to engage in deep leisure, learn a few things, nourish yourself deeply and be your best self. Have a beautiful weekend.

Love you
- Rocky

Thinking about stairs

Every little thing is an opportunity for unlimited artistic expression

You deserve optimal fuel

Treat your body like a supercar and feed yourself quality. All you need is a rotation of foods that NOURISH you deeply. It’s easy to stick to a “diet” when everything you eat tastes incredible and is good for you. It’s 2026. Healthy food tastes amazing. What are your staples?

Ugly cuts for beautiful skin

Fish head is SO UNDERRATED. It's one of the most underused fish parts. Even when I bake a snapper whole, I always make sure to eat the head (cheek & eyes included). So much collagen! You can even slow simmer and make a beautiful broth.

Conversation pits

The conversation pit needs to make a comeback. Everyone's tired of the same old sofas, facing the same old TVs. All we want is a comfy, sunken living room that breeds conversation.

The ultimate “pick me up”

The guide you've all been waiting for is now LIVE! Your Ultimate Guide to Tiramisù is now available both digitally and in print. Subscribe to for beautiful desserts that take the edge off your meal. Make tiramisù this weekend. You deserve it 🤍🥂

❋ Setting Up a Basic Cooking Toolkit by

“If you’re working to get into the kitchen more — or you’ve been cooking your own meals for years — it’s always worth doing a pantry refresh.

I consider a basic pantry a chef’s toolkit. It’s the collection of ingredients you should always have on hand so you can create a bevy of solid, satisfying meals on the fly. Not fussy or precious, but instead dependable and easy to find.

This isn’t about stocking exotic spices so you can make highly refined restaurant dishes on a whim; it’s about balance. Having the right core ingredients readily available so you can build flavor instinctively — salt and spice, vinegar and herbs, the proper fats to carry it all. A good pantry removes hesitation. It gives you options. It turns “What do we have?” into “Here’s what we’re making.”

Once that shift happens, cooking stops feeling like a project — and starts feeling like second nature.” —

❋ Vocabolo Moscatelli, Umbria, Italy

“Set among the rolling hills of Umbria, Vocabolo Moscatelli is a restored rural estate that reflects the quiet, enduring character of central Italy. Once a traditional agricultural settlement, the property has been sensitively reimagined while preserving its original stone buildings and deep connection to the surrounding land.

Weathered walls, earthy tones, and wide views across olive groves anchor the architecture firmly in place. Interiors balance historic structure with contemporary clarity, allowing light, texture, and proportion to shape the atmosphere. The result feels calm, grounded, and unmistakably Umbrian.”

❋ Nonna’s Cheesecake by

“This is the cheesecake I grew up with. No DeVita holiday or really any family gathering, for that matter, was complete without this baby for dessert. Buttery, graham cracker crust with a sweet thick cream cheese custard set with eggs– she doesn’t need a water bath and the DeVita way certainly skips the sour cream topping. It’s dense but delicate, lightly golden on top, with that faint tang that makes you go back for a second slice before you’ve finished the first.

So today, on what would have been Nonna’s 98th Birthday, I’m sharing her recipe. Take care when making- she’s a special one!" —

❋ Rosemary Olive Oil Sourdough Bagels

There’s something extra comforting about the aroma of rosemary and cheese baking together, and these rosemary olive oil sourdough bagels bring that warmth to life in the best way. Infused with fragrant herbs, rich olive oil, and a generous handful of Asiago cheese, they’re soft, chewy, and full of flavor in every bite. Whether you enjoy them warm from the oven, toasted with butter, or as the base for a savory sandwich, these bagels are a cozy twist on a classic that’s sure to become a favorite in your sourdough rotation.

❋ The Eternal Style of Aristotle Onassis by

“There are men who inherit power. There are men who marry into it. And then there’s Aristotle Onassis.

A refugee from Smyrna who became one of the most formidable shipping magnates of the 20th century, he built a fleet described as larger than the navies of many countries. He married Jacqueline Kennedy. He entertained presidents and prime ministers at sea, but what makes Onassis worth studying is not the tabloid glow but the structure beneath it. He built, and relentlessly restructured, a system that positioned him inside the plumbing of the modern world.

The style was obvious. The structure behind it wasn’t.” —

❋ Shio Pan Bagels (Butter Bagels)

These Shio Pan Bagels are Japanese-style bagels with a golden, crackly, lightly salted top and a soft, chewy interior flowing with melted butter. This recipe shows you how to make butter-filled salt bread bagels at home in two ways—classic bagel shape or traditional Shio Pan form. Full of rich, buttery flavor, these bagels are the definition of simple is best!

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❋ All our digital issues are free to peruse. Explore our latest:

❋ Permanent Nostalgia: For songs that transport you into a world you once knew

❋ Winter 25/26 Coffee Table Book (Print)

❋ Explore the full WARKITCHEN archive here.

❋ Got an article or recipe in mind? We’d love to hear more! Please send your pitch to rocky@warkitchen.net.

It’s tiramisù season. There’s just something about winter that calls for you to indulge in a beautiful slice. It’s one of those desserts that never leaves you feeling like a glutton. It’s light. Refreshing. I like to say it leaves you tastefully buzzed.

Tiramisù is truly the ultimate afternoon “pick me up” and one of the best desserts to ever exist. Now, imagine being able to make one anytime that you so please.

We’re honored to have collaborated with the talented on a tiramisù special unlike anything we’ve done before. Cooking is an art and it should be fun. Mariam’s base recipe is one you can harness for just about any tiramisù permutation you can imagine.

If you prefer to read The Art of Tiramisù in print, grab a copy of WARKITCHEN’s Winter 25/26 Coffee Table Book here. While stocks last.

Now, enjoy the recipe 🥂

— Rocky

The Art of Tiramisù

By Mariam saweeeties.substack.com

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Ascension. Self improvement. Whatever you wanna call it, you don’t get where you want by mindlessly replicating someone else’s routines. It will just feel like one big roleplay and it’s only a matter of time before you go back to the old you.

The underlying truth is that everyone just wants to live a life that’s true to them. One that showcases the best version of you. And that doesn’t begin with self improvement that never ends. It begins with an arsenal of habits that are you. Right now. In this very moment. What you choose is different for everyone. These are things that make life brighter when you do them. They’re not arbitrary rituals you adopt because they’re flavor of the month in the self improvement world. These habits reflect a core part of your identity. It’s woven into your lifestyle.

When you first start practicing a “good” habit, life gets better rapidly. You feel the benefits - placebo or not - especially when you actually commit and see them compound. But the moment you stack too many habits, the results diminish. You get less marginal benefit for every new habit you add. Very quickly, the mental load compounds and if you’re not careful, you find yourself stuck with a 27 step morning routine that suffocates you. That’s how the house of cards crumbles and you’re back at square one.

What you want to do instead is to surgically choose a few habits that actually make your life better. And stick to them. It shouldn’t feel forced. The benefits should be so obvious that you want to do it. Life just feels dull when you don’t. It’s a part of your very identity.

This article will give you a few possible options you can choose from. Remember, nothing is prescription. Choose what works for you, discard the rest. It’s time to build your arsenal.

Reading fiction before bed

I used to NEVER read fiction. I believed fiction was for children and that every book I read should benefit me in some way. When I wanted to improve my flexibility I read Becoming a Supple Leopard. When I wanted to sharpen my business sense, I read Financial Intelligence for Entrepreneurs. The idea of reading purely for fun felt weird to me. Why wouldn’t I just watch a movie? Well, I was wrong. Reading fiction does something incredible to your brain.

It stretches your mind in ways nonfiction can’t. When you read The Odyssey, you start to visualize a young Telemachus conducting himself in a beautiful marble Greek building. That never happens with a self help book. Fiction grants you the opportunity to step into a whole new world.

Reading fiction before bed calms your nervous system. It lowers your cortisol (bar certain genres), and if you’re a writer, I believe reading fiction improves the way you write.

Create more than you consume

There is nothing wrong with consumption. We live in the greatest time to be a consumer. There are entire lifetimes of material to devour. Too many movies to watch. Too many books to read. There’s so much at our fingertips that it sometimes paralyzes us into inaction.

That said, you don’t want to become a slave to the algorithm. Consume tastefully. Curate your algorithm with intention. Hit “not interested” on the stuff you don’t want to see. Block accounts that post vile clickbait. Your timeline is your sanctuary and you don’t owe anything to anyone. Viciously curate your digital diet.

At the same time, you must create. Creation feels amazing. The act of bringing an idea in your head into the real world is one of the most incredible feelings in the world. Make it a habit to consume good media and then create something yourself. Write. Design. Paint. Even if nobody sees it. Creating refines your taste and sharpens your ability to discern what you actually like. That clarity will reflect in every area of your life.

Relentless work or deep leisure

One of the best habits I’ve incorporated in recent years is being fully intentional with my energy. I’m either working hard or I’m completely at rest. Nothing in between. It sounds simple but I often have to check myself. Am I really giving this task at hand ALL that I have? Or would it be more productive to recharge and come back to it? Sometimes, you’ll surprise yourself with how a little leisure is all you need to unlock some incredible ideas.

It takes maturity to answer that question honestly. Sometimes the best thing you can do for your productivity is to take an hour and immerse yourself in deep leisure. Soak in a warm bath. Stretch. Listen to some jazz. Take a nap. Resting deeply is what allows you to work intensely. You want your light to burn BRIGHT.

That being said - I firmly believe that you MUST act the moment a great idea comes into your head. You need to do whatever it takes to bring it into the world. Pour your soul into it. Strike while the iron’s hot or you’ll lose that magic spark.

Nailing a perfect steak

Okay this is technically not a habit but it’s something I just had to include in this piece. Whether you’re a man or a woman, it’s an amazing feeling to be able to cook a perfect steak anywhere you are in the world - whether it’s for yourself or someone that you love. Even if you say that you can’t, I’m 110% sure you can learn the art of making a steak within a month if you simply exercise free will.

Here are three rules that will help you get confident in making a great steak:

1. The Pan

   There is a night and day difference when it comes to cooking steak in a flimsy pan as opposed to good quality multiple-ply stainless steel (or a good cast iron). It literally does half the work for you. The problem with thin pans is that they don’t retain nor dissipate heat effectively. What this means is that the heat of your pan fluctuates throughout the cook. Whenever you add something in, the heat drops drastically. This ends up messing up the time on your cook, and also leads to unevenness.

2. The Cut
   The type of steak you use, as well as how it’s CUT, determines a lot of your decisions at the stove itself. Understand that all a steak is is a rectangular sized, thick, flat cut of meat. You could literally have a steak from any part of the animal. The only reason we don’t, is most of it is tough and chewy. The reason why we stick to the cuts like the sirloin, tenderloin, ribeye etc, is that they’re the most tender. They’ve got enough fat to the point where you’re able to chew them comfortably in your mouth. Leave the tougher cuts to the days you slow-cook your meats. 1.5” is the sweet spot for an easy, one-pan cook. Tenderloins are best enjoyed rare. Sirloins medium rare. Ribeyes medium rare (or medium).

3. Time
   Mastering time is the last piece of the puzzle you’ll need to cook a great steak. It’s all about knowing how long to wait. This is the one area most people fail. Yes, you’ve got a good pan. Yes, you’ve got a banging piece of meat. But all that goes out the window if you don’t give TIME for things to happen.

   1. Letting Fat Come to Temperature
      The first thing you’ll want to do is to get the pan dry, on medium-high heat. Toss some tallow or ghee in there and give TIME for it to come to temperature. Just when it’s about to smoke is when you toss the steak in. Press down firmly and that’s step 1 to getting a great crust.

   2. Waiting for the Sear
      You need to simply wait. Let the pan work its magic and create a beautiful crust on the steak. This is the majority of the cooking time. When you flip, it should peel off easy. Once flipped is where you baste it with the good stuff. Cloves of garlic, fresh herbs. What I’ve just described is a simple pan-fry with ONE flip, where you baste at the end. I’ve found this to be the best for the average 1.5” steak. You really don’t need to reverse sear or do anything fancy. For thicker cuts, finish in the oven after you flip.

If you want to take this your steak game a step further, make steak au poivre:

Becoming a regular at the bakery & at cafés

I genuinely can’t think of a single habit that makes life feel richer than this. It’s not about discounts or a free croissant. It’s about going through life where people KNOW YOU. Where the waitress works on your order before you’ve even paid. Where you’re able to bring anyone to the spot and be treated like a celebrity. It’s a nice feeling and one of the best habits you can build - especially when it comes second nature to you.

When you’re new to a particular area, it’s important to visit a few spots and see what you like. You want to be a regular at spots where the staff are warm and they genuinely care. Where the food’s great and there’s a great selection. Bonus if they serve affogato for dessert.

Here’s a guide on how you can start being a regular effortlessly:

Harnessing the power of tasteful caffeination

Coffee was never meant to be a crutch. If you’re relying on it just to feel alive, you’re doing it wrong. Coffee should elevate the human experience - not bring you to baseline.

If you find yourself NEEDING a cup of coffee just to feel like yourself, that’s a bad habit. Stop. It’s going to be difficult but you need a reset. Your psyche and your gut will thank you. Slowly wean off and observe a few rules to make sure you never become its slave again:

Never drink coffee on an empty stomach.

Especially black coffee. Over time this damages your gut lining. It’s fine once in a while, but never as a daily habit.

Never go beyond two occasions per day

The law of diminishing returns prevails. An early morning cappuccino. An espresso / cortado with friends in the afternoon. That’s all you need. If you really need a subtle buzz, get tea or mate. Plus, the novelty and ‘punch’ of coffee really evaporates after the second cup. You’ll easily find yourself on the slippery slope of dependency and at that point, coffee is using you.

Stay hydrated

Coffee without adequate hydration leads to dehydration fast. This doesn’t mean downing endless gallons of water. Simply drink - or even eat your hydration. Tasteful drinks imbued with naturally occurring electrolytes. Think coconut water, orange juice, spring water, milk, etc.

Drink quality coffee

It genuinely makes a difference. Sipping coffee made from well sourced freshly roasted beans will drastically alter your coffee experience. The premium for coffee at higher end cafés is almost always justified. They take care of their grinders and machines every single day. Their beans are freshly roasted. It’s a divine experience.

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Dear Ladies & Gents, I hope your week has been beautiful. Phenomenal. Electric, even. It’s now officially the year of the horse and to some, this is where the New Year really begins. Winter is slowly fading. The Sun is starting to say hello. The road to a glorious Summer is almost upon us.

Before getting into our highlights for the week and all the beautiful links & recipes we’ve curated for you, I’d like to leave you with this:

Never forget that every limitation in your life is almost always imaginary. It might even be self-imposed.

The weekends are for you to relax, yes. But it’s also wise to reflect. Perhaps while you’re tastefully caffeinated after a perfect mid-afternoon affogato.

Ask yourself… Can you get what you want in a year instead of five? A month instead of a quarter? How close are you? What do you actually need to do to get where you want? Give yourself the freedom of delusion. Take that leap. You’re only delusional until it happens.

Winter arc diet

Winter arc diet is now available in beautiful PRINT as page 170/210 of our latest coffee table book. You can get yourself a copy here 🥂

Thinking about real butter

Thinking about soft butter… Forget butter knives. It’s the season for beautiful wooden butter curlers.

Reading is back

Caffeinated. In my lane. The lion doesn't concern himself with the expectations of others. You need to be living in the moment. Unbothered. Book in hand. Beautiful music. How blessed are we to live life. Print is so back.

The best multivitamins

Nature is the best multivitamin. Liver for B12. Red meat for iron. Oysters for zinc, copper, selenium. Sardines for calcium. Salmon for omega 3s. Eggs for choline. Bone broth for your gut. Antioxidants in berries. Raw honey for power. Why would you ever take a generic multivitamin (that’s usually packed with fillers and suboptimal formulations) when we’re blessed with a world of nourishment?

Fertility for His & Her

Fertility foods for HIS & HER - now available in beautiful PRINT as pages in our latest coffee table book. You can get yourself a copy here 🥂

❋ Hot Honey Pizza Stuffed Sourdough

“If you’re looking for a dish that’s bold, flavorful, and totally unforgettable, this hot honey pizza-stuffed sourdough delivers the full package. Combining the tangy, chewy texture of sourdough bread with classic pizza flavors—melty cheese, zesty marinara, and savory toppings—this recipe takes things to the next level with a drizzle of sweet and spicy hot honey. The result? A crave-worthy, stuffed sourdough loaf that’s bursting with flavor and perfect for sharing. Whether you’re hosting game night, serving a crowd, or just want to elevate your next pizza night, this hot honey-stuffed bread will seriously impress your friends and family.”

❋ My Wind Down Routine by

“The feeling of being absolutely exhausted yet completely restless when you get into bed is unfortunately a feeling much too familiar to me. My brain doesn’t know the difference between having an anxious thought and being chased by a lion. So tired yet tossing and turning, heart palpitating, mind racing, I have been there many times.

I’ve dealt with insomnia issues from a young age. I don’t know if it’s the oldest child in me or just being a woman or what but the chronic anxiety and fight-or-flight state is deeply rooted in me. I have always been incredibly envious of the people who can fall asleep anywhere and everywhere.” —

❋ Homemade Honey Buns by

“I just want to sit inside those warm and gooey swirls 😌 I can’t think of any better way to do friday or episode 8 of ‘back to the classics’ than with these homemade honey buns — I’m truly sooo so so in love 🫶 They’re soft, pillowy, and tender in the middle with a beautifully golden exterior, and then you get the swirl of warm honey butter and cinnamon brown sugar filling that melts into the dough 🍯 They’re finished with a silky honey glaze and of course, served warm with a hot cup of coffee…it’s all i want with a hot cup coffee on a slow saturday morning ☕️" —

❋ 15 Library Room Ideas for Book Lovers

“If you love reading, chances are you’ve dreamed of creating a space that feels warm, calm, and made just for books. This guide brings together some of the best Library Room Ideas to help you design a room where your books feel treasured and you feel relaxed the moment you walk in. Whether you have a full room or a small corner, you can still build a setup that feels polished and welcoming. With the right layout, storage choices, and simple design adjustments, any reader can build a space that makes reading feel like the easiest habit to keep.

In this article, you’ll find 15 ideas that fit different home sizes, reading styles, and decor preferences. Each idea offers clear ways to make your library room feel both practical and comfortable. You’ll also find prompts to help you generate images if you want visuals for inspiration or for your blog. The aim is to keep the ideas easy to apply while still giving you enough detail to make your reading room feel personal. Let’s go through every idea and find the style that fits your love for books.”

❋ Prometabolic things I find incredibly chic by

“A basket of eggs from your chickens on the counter. The colors are gorgeous, it makes my entire kitchen. Fresh eggs have 50% more nutrients than store bought ones, since store bought ones tend to be at least 2 months old. Not to mention, home grown chickens are fed and cared for much better, which makes the eggs a literal multivitamin. Bonus? Unwashed eggs do not need to be refrigerated- making an egg basket the perfect kitchen centerpiece. I have a whole post on how i make my chickens food from scratch, here.” —

❋ Brown Butter Banana Chocolate Chip Cookies by

“All cookies should be made with brown butter; yes or yes?

I typically go for chocolate chunks over chocolate chips these days, but something about the chips for these just seemed right. They hearken back to the banana muffins my mom used to make that I would refuse to eat unless they had copious amounts of chocolate chips and were completely saturated in butter.” —

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❋ All our digital issues are free to peruse. Explore our latest:

❋ Permanent Nostalgia: For songs that transport you into a world you once knew

❋ Winter 25/26 Coffee Table Book (Print)

❋ Explore the full WARKITCHEN archive here.

❋ Got an article or recipe in mind? We’d love to hear more! Please send your pitch to rocky@warkitchen.net.

I hope you’re having a great start to your Friday! We just released our first coffee table book of the year and I’d like to thank all of you for your support. The reception has been incredible and I absolutely cannot wait for you to receive it in your hands! Summer 2025 is officially sold out as well. A sequel to Fundamentals will be out in Spring and our next coffee table book is planned for this Summer :)

And yes, this time we have our very own Winter crossword! Feel free to tag us on Instagram when you get your copy and start filling it out (no cheating hehe)

Ultimate cheesecake tier list

What’s your favorite cheesecake? (Basque is king)

Maple syrup

Maple syrup is proof God exists. What do you mean we have beautiful sweet goodness that just leaks out of a tree? It's magic.

Foods for stronger hair

Foods for stronger hair. Vitamin C from citrus. Biotin from egg yolks. Omega 3s from real fish. Copper from oysters and liver to reverse greying. Zinc. Calcium. Saurkraut & yogurt for your gut. Raw sunlight for Vitamin D. Collagen from broth & chicken feet. Butter instead of seed oils. Stronger, healthier hair begins from what you feed yourself 🥂

A world full of color

How blessed are we to live in a world full of color?

Winter soup bingo

Can you get a soup bingo before winter ends? You need to be soup maxxing 🍜🍜🍜

Winter coffee table

Winter is for deep nourishment. Our new coffee table book has arrived and it's our longest print issue yet. There's something for everyone. A full guide on making your first tiramisù. Documenting the story of American lobstermen. Ossobuco. Pot roast diane. Basque cheesecake. Your ultimate guide to snowshoeing. Making your first loaf of sourdough. The art of film photography. And so much more. Get your copy here.

❋ Wild Blueberry Almond Sourdough Scones

“Delight in the flavors of Wild Blueberry Almond Sourdough Scones, made with sourdough discard for a unique tang. These scones are bursting with juicy wild blueberries and crunchy almonds, served warm with butter and a sprinkle of flaky sea salt for the perfect balance of sweet and savory.”

❋ Lymph First. Hormones Follow. A Whole Lemon Morning Ritual for Detox Drainage and Fertility. by

“This is weekly ritual, a healing beverage I have three times a week.

In the morning, I blend one whole organic lemon with ginger, raw honey, coconut oil, sea salt, and filtered water.

I drink it within minutes of waking!

This simple whole lemon drink supports lymphatic drainage, liver function, thyroid signalling, and estrogen clearance in one glass. It improves circulation, reduces puffiness, supports digestion, and creates a stable metabolic foundation for hormone balance.

When flow improves, hormones respond!

This is where I start.”

❋ The Ultimate Tarte Tatin

“Imagine the dramatic moment of flipping a warm skillet to reveal a glistening, jewel-toned tapestry of perfectly caramelized apples, all sitting atop a shatteringly crisp, all-butter puff pastry crust. That, my friends, is not just a dessert; it is the magic and theater of a true Tarte Tatin, and it is the most impressive thing you will bake all year.

For years, Tarte Tatin was on my “too scared to try” list. It felt like a secret held only by French patisserie chefs, full of potential caramel disasters and the terrifying final flip. But then I discovered the truth: the secret isn’t some impossible technique; it’s a series of simple, clever steps—and a beautiful sheet of store-bought puff pastry—that lead to a spectacular result every single time.

I promise you, this recipe demystifies the legend. It’s your foolproof guide to creating that deep, amber caramel and those perfectly tender apples, all crowned with a flaky, buttery crust. This is the show-stopping dessert for your Thanksgiving or holiday table, a true centerpiece that tastes even more incredible than it looks.

Get ready to master the art of the perfect caramel and the dramatic flip, and create a legendary dessert that will leave your guests in absolute awe.”

❋ How to Choose Beautiful Children’s Books by

“Walk into any mainstream book shop and the books that are offered to children are atrocious across the board.

Not only are the illustrations poor in their quality of artwork, the substance itself is extremely dumbed down. Children’s literature is at once poor in quality and permeated with political propaganda promoting marxist ideas.

Publishers seem to believe that just because a book is marketed toward children, quality no longer matters. This makes sense for a world that views children as an expensive lifestyle choice for old fashioned people rather than human beings to protect and nurture.” —

❋ Persian Saffron Ice Cream

“If you’re Persian, this flavor needs no introduction. For everyone else: welcome to a dreamy trio of saffron, rosewater, and pistachio—a combination known as Bastani Sonnati Zafrani. Bastani sonnati means traditional Persian saffron ice cream and zafrani means saffron.”

❋ Chocolate Croissant Sourdough Bread

Tastes just like a warm chocolate croissant! One of my favorite treats! The base of this loaf is my white sourdough bread recipe, we just add in the chocolate! Super simple! It still makes two loaves and you can fill both with chocolate or leave one plain!

Share

❋ All our digital issues are free to peruse. Explore our latest:

❋ Permanent Nostalgia: For songs that transport you into a world you once knew

❋ Winter 25/26 Coffee Table Book (Print)

❋ Explore the full WARKITCHEN archive here.

❋ Got an article or recipe in mind? We’d love to hear more! Please send your pitch to rocky@warkitchen.net.

Print is back. Beautiful coffee table books are well and truly alive. There's nothing stopping you from putting your phone down, kicking your feet up and entering a new world. Perhaps solve a crossword puzzle. Read about the lives of American lobstermen. Make tiramisù. Learn to make Basque cheesecake this weekend. All while tastefully buzzed (caffeinated).

From the very beginning, we’ve always strived to be the space on the Internet where you can feel good. There’s too much negativity everywhere. We’ve always strived to push impeccable vibes and our coffee table books are an amalgamation of that ideology. Beautiful to look at. Fun to read. Yet still packed with incredibly rich material. Recipes. Original stories. Art. You deserve to be entertained, tastefully.

I’m very pleased to announce that our first print book for the year is now live. Whether you’ve been with us from the very first issue or you’ve just joined, I hope you enjoy it as much as we've enjoyed putting it all together. It’s been a true labor of love.

This is our thickest book yet, coming in at 210 pages, printed on 120gsm art coated paper in perfect binding. It measures 8.5” by 11” with a matte laminated cover, embossed with linen and silver-foil stamping. Made for your coffee table to hug.

We’ve immortalized some of your favorite articles over our last several digital issues, along with some print exclusives which we’ll eventually release on our editorial page here on Substack.

This time, each order comes with a 300gsm A5 card for you to send a handwritten letter as well as our very first custom sticker pack. You’ll receive ten WARKITCHEN stickers - an apple, tiramisù, pomegranate, an orange, a ribeye, affogato (of course), a boule of sourdough, an oyster, honey and of course bison (from our Winter remedies infographic).

Enjoy complimentary US shipping with any two or more items - mix and match freely between our Winter and last year’s Summer coffee table magazine. While stocks last. There likely won’t be a restock after it’s sold out.

Get your copy here

Here’s a little preview of some of the features in this coffee table book:

The Art of Tiramisù

We’re honored to collaborate with the queen of beautiful desserts herself, , for the perennial tiramisù piece. She shares her secret base tiramisù recipe - one that you can use to make any kind of tiramisù that you like - from matcha to pistachio tiramisù. She even teaches you how to make one of her favorite variants - an incredible chocolate tiramisù that’s served with dark chocolate ganache. Truly the perfect late weekend snack.

The Haul

This is something I’ve struggled to keep quiet about. I’m sure and can say the same. It’s just about the most brilliantly audacious piece we’ve commissioned - in the best of ways.

Carter and Andrew journey aboard the Psalm 34, where they join a lobster crew hauling traps before dawn off Swan’s Island in Maine. Carter bands lobsters until the bait smell sends him reeling over the side of the boat (at one point he nearly loses a finger). Andrew somehow keeps his composure the entire time, long enough to shoot photos all on beautiful film.

They capture the story of the American lobstermen - an incredibly underappreciated group of people. They get up before dawn and dedicate their lives to feeding you and me. Carter and Andrew really outdid themselves this time with a piece that makes for an incredible read.

Film & the Gift of the Present

Film is magic. If you’ve been following us for a while now, you understand the deep appreciation we have for film photography. It just feels different. There’s a soul to it that modern photography just cannot replicate.

takes a break from his sartorial pieces that you’re so accustomed to with a piece on film. He starts with a question we all know the answer to but don’t want to admit. We take more photos than ever, yet why do we remember less than ever? Fourteen versions of the same shot we’ll never look at again. Digital catacombs, he calls them.

The warmth and grain of film are undeniable. When you have a roll of 36, there’s jeopardy. You don’t want to take so many shots of the same thing. You press the shutter. Hear the click. It’s an art.

He talks about handing his kids disposable cameras on a family trip (an incredible idea that I’m sure many will follow). The photos that came back felt like looking into his own childhood and his children’s at the same time. He calls it “nostalgic present memory,” which is one of those phrases that sounds made up until you see the photos and feel exactly what he means.

Highly recommend reading this with either a frothy cappuccino or a warm cup of English tea.

Some Crabs I’ve Known

is back, this time with a piece on all things crabs. He walks through about a dozen species across North America. Blues, rocks, Dungeness, spider, stone, king, green, and tells you everything you need to know.

The standout for me is his father-in-law’s strict protocol for eating blue crabs in Baltimore. You touch a crab, it’s yours. First-timers get a one-crab grace period. After that, if you leave too much meat on the shell, you’re out. Mallets for women and children. Men get their hands and a butter knife.

He also dives for rock crabs in Massachusetts but admits he usually comes home empty-handed because he keeps swimming past them looking for lobster. Lesson in there…

America’s Forgotten Sense of Place

The people’s favorite article from Issue 38, America’s Forgotten Sense of Place by , is now immortalized in print. Redesigned with photographs from Alex Kittoe.

It resonated because it's a feeling a lot of us have felt but haven't been able to put into words. He starts the piece with a memory of a diner. Black coffee. Pie made by someone’s grandmother. Merle Haggard on the jukebox. Pieces of a hundred small worlds we wandered through and didn’t think to hold onto. Yet somehow, we’re starting to lose it all… Quietly replaced by the same stores, the same music, the same everything.

The piece then talks about how we can go back. How there’s still hope for those of us who want to live in a more beautiful world. Planting trees that will outlive you. Being active in your local community. Spending money on local spots that are doing things the right way. This is a piece that hits close to home.

The Airport Bar

wrote us a piece romanticizing the airport bar. Yes, the airport bar. He opens with a story about the Brazilian composer Tom Jobim, the man who used to walk to the airport just to watch the planes. He was terrified of flying but loved everything about it.

Owen walks you through the entire ritual. The packing. The drive. TSA chaos. The journey to the bar itself. He even takes us to the TWA Lounge at JFK. Before his red-eyes to Europe, his father drives him to the airport, they squeeze into the tiny parking lot, and they sit together. Owen with a negroni, his dad with a vodka martini shaken with a twist of lemon. Bobby Darin playing in the background. What a vibe.

This is one to read before your next flight.

This piece was first published last September. Redesigned with photographs from Nathan A. Bauman.

Outlier Genius

This is a piece that went pretty viral on Twitter, for good reason. explores how highly intelligent men often develop their genius not from wholeness, but from fracture. How the mind overcompensates by building extraordinary cognitive architecture. That underneath the put-together man, there's a wounded Anima.

She describes what it actually takes for these men to heal - not through force or confrontation, but through someone who enters through the side door. Someone whose presence teaches the nervous system what safety feels like. And when that happens, she argues, the genius expands. It's a piece I shouldn't explain too much - she does a beautiful job herself. You can read it digitally on her page here, or get the coffee table book if you prefer reading it in your hands.

Starting Sourdough

Have you always wanted to make sourdough for yourself but you just don’t know where to start? All this talk about hydration levels… the amount of time it takes to grow a starter. All this fearmongering about how it’ll die if you don’t do these very specific 27 steps. Well, Blanca Peyró wrote a guide that’s simple. Starting Sourdough. It’s for anyone who just wants to make a great first loaf of bread.

Winter Crossword

Haven’t you heard? Crosswords are so back. Fill it up in your book and tag us on Instagram with how many you got right! :)

Community Eats

And of course, what’s a WARKITCHEN without a community eats section? Thank you to all of you who submitted your beautiful works of Art, not just for this issue but every one that we’ve done so far. You’ve inspired more people than you possibly know. We all hold the power to cook beautiful food for ourselves that will nourish us deeply. Never forget that 🥂

There’s so much more to explore. Articles, recipes and all the art that’s in between the pages.

Remember, you enjoy complimentary US shipping with any two or more items - mix and match freely between any product on our store. While stocks last.

Every little thing is an opportunity for unlimited artistic expression. Your support means everything 🥂

A huge thank you to everyone who made this issue possible.

Cover Art: Winter Valley by Ryo Takemasa

Contributors 🤍



Lucca De Wolff
Evan



Blanca Peyró

Konrad Verbaarschott



Julia Tarasenko
Delaney Rau
Arianne Griffin

Holly Ann Rubio

Landen Taylor
Miranda Howard



Featured brands ❄️
Graffeo Coffee
The Buffalo Wool Co
MASA Chips
VANDY Crisps
VanMan
SZIA SKIN
Greco Gum
FRTIL
Health y Sol Soap

Happy Friday! After what felt like the longest January on record, we’re now well into the New Year. I hope you’ve taken some much needed time to relax, reflect and think about all that you’re going to attack this coming year. If you haven’t, it’s still not too late. This 2026 worksheet from our last issue is a great starting point.

Some say February is when the real new year begins. The dust has settled. There’s a clear runway to put in good work before summer arrives. We’re about to have the greatest year of our lives.

Speaking of great things, I have an announcement to make!

Our first coffee table book of the year - Winter 25/26 - goes live this coming Wednesday, February 11th at 8:30pm EST. This one was truly designed to be shown off. Pure locomotion. For a deeply nourishing winter. We can’t wait to see it proudly displayed on your coffee tables! Have a beautiful weekend 🥂

Ultimate water tier list

Drinking great water is as important as nourishing yourself with the right foods. You want to be hydrating yourself with the essentials without ingesting any unwanted contaminants. This is why we partnered with @checkoasis to visualize the best waters in the world based on objective data. What's your favorite water?

You need real nourishment

Winter depression is a consequence of a lack of nourishment. Prioritize foods rich in Vitamin D. Get enough zinc. Eat red meat (including organs). Nourish yourself deeply with warm broth and soup. Get your omega 3s from real fish. Eggs. Spend hours reading while you’re tastefully caffeinated. Enjoy some soft French butter spread over sourdough. Nourishment is one (incredibly important) pillar 🥂

Citrus is Winter’s essential hydration

You need to be hydrating with citrus. Drink orange juice. Snack on mandarins. Try a kumquat. Your body will thank you for the Vitamin C and your thirst will be quenched 🍊🥂

Fruits for February

How blessed are we to live in a world of beautiful fruit? February is one of the most underrated months for fresh fruit. There’s no such thing as too many oranges! What are you having this February?

Better in pairs

The best foods are even better in pairs. Sourdough and jammy eggs. Gelato and espresso (affogato). Frothy cappuccino and pain au chocolat. Steak and raw honey. What are your favorite food pairs?

Start herb-maxxing

You need to be eating more herbs. Fold tarragon in your breakfast omelet. Sip on chamomile tea before bed. Baste your steaks with rosemary. Sprinkle chives on everything. Make basil pesto. Herb-maxxing is a lost art. You'll be protected in more ways than you imagine than you imagine 🥂

❋ Overnight Sourdough Waffles

“These Overnight Sourdough Waffles are by far the BEST we’ve ever had! The outside is crisp and buttery, while the inside is light and tender.”

Ingredients

For the Overnight Sponge

• 100 grams active sourdough starter

• 120 grams (1/2 cup) milk

• 140 grams (1/2 cup) plain Greek yogurt

• 12 grams (1 tablespoon) granulated sugar

• 120 grams (1 cup) all-purpose flour

For the Waffle Batter

• 55 grams (1/4 cup) butter, melted and cooled

• 1 egg

• 4 grams (1 teaspoon) vanilla extract

• 3 grams (1/2 teaspoon) Kosher salt

• 5 grams (1 teaspoon) baking soda

❋ The Art of Being Unreachable by

“Hobbies are not frivolous. They are sanctuaries. Hobbies are where desire goes when it no longer needs approval. Spaces you create that belong entirely to you—where you manipulate reality, build worlds, master skills. There is power in that. A quiet dominance. You are not waiting for someone to make you interesting. You are actively becoming someone worth knowing.

I think about the hours I wasted—obsessing over someone’s silence, analyzing their every word, ruminating on whether they felt what I felt. What if I had spent that time creating instead? Writing. Painting. Learning an instrument. Building something with my hands. I would have had something to show for my pain. I would have transformed longing into craft, desire into skill. I would have become someone who did not need them to feel whole.

A rich inner life quiets the need for outside attention. The fuller your attention is on your own becoming, the quieter the hunger for external interest grows. A rich inner life does not just make you more interesting—it makes you immune to the games, the breadcrumbs, the intermittent reinforcement that keeps so many people trapped in cycles of longing. When your life genuinely interests you, validation from others becomes optional. You stop tolerating less because you know your time is valuable. You know what it feels like to be absorbed in something that actually nourishes you.”
—

❋ Raspberry Love Letter Cookies

“These Raspberry Love Letter Cookies are so customizable. Use whatever flavor cookie recipe is your favorite. Chocolate comes to mind. Of course, you can tint the dough with food coloring. Or use beet powder for a more natural approach. Make the dough the night before and chill it to save time. Alternatively, to save even more time, use store-bought pre-made sugar cookie dough. No judgment here. Add any flavor jam you like. However, make sure the jam is completely smooth. Annoying bits of fruit will mess up your cookie game. So blitz the jam in a blender or food processor before you spread it on the cookie. Here is another tip for spreading the jam. Use a small paintbrush. This makes it way easier.”

❋ Audiobooks Are Books and They’re Also Practice by

“If you find audiobooks hard to follow, this is all the more reason to want to practice. After all: How long did it take you to learn to read well? Keeping the thread of an uninterrupted narrative, holding your concentration and attention for it against all the other forces, this is a muscle worth stretching. You might find that over time you get better at it, you absorb much more, and it will make you a better listener elsewhere, too. If you try to listen to them on 1.5x speed you are absolutely going the wrong way.

If you have tried listening to audiobooks before but find it’s hard to pay attention, I recommend you start only with re-reading. It is hard to convince people of this but I am sure it’s true: Re-reading is often much more rewarding than reading for the first time. Still, most people have an aversion to picking up a book they’ve read before. Audiobooks however make a natural entry point for re-reading your favorite books. If you cannot guarantee perfect attention when listening to audiobooks, then using them for re-reading is simply a kind of leafing-through. Even if you zone out often, you will still gain a good deal from the retelling.”
—

❋ Chicken Milanesa with Mole & Roasted Poblano Polenta + Roma (2018) by

“It’s dinner for two plus a movie, all month! With the cost of eating out and cinema tickets constantly on the rise (whoo-eee, that has gotten so pricey now!), I love the idea of staying in to watch a movie and enjoying a cozy dinner.

Yes, it’s the classic formula for a date night at home, but it can also be a fun evening with your BFF, a favorite auntie, or your next-door neighbor.

I’m always on the lookout for a good movie, so the suggestions included are all films that I have recently watched and enjoyed. None are Hollywood blockbusters, but they are interesting and noteworthy.”
—

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❋ All our digital issues are free to peruse. Explore our latest:

❋ Permanent Nostalgia: For songs that transport you into a world you once knew

❋ Summer 2025 Coffee Table Book (Print)

❋ Explore the full WARKITCHEN archive here.

❋ Got an article or recipe in mind? We’d love to hear more! Please send your pitch to rocky@warkitchen.net.